Step 1

Preheat oven to 400F

Step 2

In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it’s golden brown. While chicken is searing, prep the veggies.

Step 3

Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.

Step 4

When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).  Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it’s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.

Step 5

While it’s baking, make the Green Harissa Yogurt Sauce …by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices & salt.

Step 6

After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.