Lemon Moroccan Chicken

6 chicken thighs (ideally bone-in and skin-on) ​
2 tsp. ground cumin ​
2 tsp. ground coriander ​
1/2 tsp. cinnamon ​
1/2 tsp. ground turmeric ​
2 tbsp. olive oil ​
1 yellow onion, diced ​
3 cloves of garlic, minced ​
1 First Fresh lemon, sliced ​
1 1/2 cups of pearl couscous ​
1 tbsp. dijon mustard ​
3 cups of chicken broth ​
1 cup pitted green olives ​
1/2 cup diced dried apricots ​
1/4 cup slivered almonds ​
1/2 cup fresh herbs (mint and/or parsley) ​

1. Preheat oven to 350F and place rack in the middle.
2. Mix spices together: cumin, coriander, cinnamon, turmeric. ​Season chicken thighs with salt and pepper. Spread the spice mixture on the chicken thighs and distribute well.
3. In a large pot over medium heat, add olive oil. Sear thighs for 5-6 minutes on each side. Transfer thighs to a plate.
4. In the same pan, add the onion, garlic and sliced lemon and sauté for 3-4 minutes. Then add the pearl couscous and mix well. Add the mustard and mix again.
5. Add chicken broth, seared chicken, olives and apricots. Season to taste. Bring to a boil, reduce heat and cover. Place in oven for 20 minutes.
6. Fry almonds in a skillet for 5 minutes.
7. Garnish chicken with almonds and fresh herbs.