1-First, gather and prepare your ingredients. Preheat the oven to 425 degrees F and whisk together 1/3 cup olive oil, 1 tablespoon red wine vinegar, 4 tablespoons tomato paste, 4 cloves garlic (minced), 2 teaspoons Ras El Hanout, 1 teaspoon ground cinnamon (divided), and 3/4 teaspoon ground ginger to make the seasoning rub. This step sets the foundation for the dish’s bold taste.

2-Next, pat 6 to 8 boneless, skinless chicken thighs dry and season with kosher salt and black pepper, then coat with about 3/4 of the rub. For the vegetables, season 3 carrots (cut into 1-inch pieces), 2 celery ribs (cut into 1-inch pieces), and 1 large red onion (halved and cut into 1/2-inch thick slices) with salt and pepper, and toss with the remaining rub. If you’re looking for a sweet treat to follow this savory meal, try our refreshing watermelon lemonade slushies recipe for a cool finish.

3-Transfer the chicken and vegetables to a large baking pan and bake for 40 to 45 minutes until the chicken is fully cooked and the vegetables are softened. While that’s baking, toast 1 cup fine instant couscous in olive oil over medium heat until golden, then season with kosher salt and 1/2 teaspoon ground cinnamon. Add 1 cup boiling water or chicken broth, cover, and let it sit for 10 minutes before fluffing and stirring in 1 cup fresh parsley (chopped).

4-Once baked, spoon the couscous over the chicken and vegetables to absorb the pan juices for about 5 minutes. Optionally, top with a handful of raisins. This method ensures a moist and flavorful result, perfect for busy parents or working professionals.