deekay's Moroccan chicken

Even I can't ruin this one ... it's exotic, yummy, and simple - made in one pan. From Chatelaine magazine.

Ingredients:

6 bone-in chicken thighs or boneless breasts
1 large onion
4 garlic cloves, minced
1 tsp (5 mL) each of cinnamon, ground cumin, and nutmeg
1/4 tsp (1 mL) salt
1 cup (250 mL) chicken bouillon or broth
1 cup (250 mL) orange juice
1 tsp (15 mL) liquid honey
3 carrots, thinly sliced
1 cup (250 mL) couscous
4 green onions, thickly sliced

Directions:

1. Skin chicken. Slice onion in thin wedges and stir in a frying pan with garlic, seasonings, bouillon, juice, and honey. Add carrots. Place chicken on top. Boil gently over medium-high heat, uncovered, until onion is softened, about 10 minutes. Turn chicken halfway through and stir occasionally.
2. Partially cover and reduce heat to medium-low. Simmer, turning chicken occasionally, until it feels springy. Liquid should be reduced to about 1 1/3 cups (325 mL). Remove chicken to a plate. Cover with foil to keep warm. Stir couscous and green onions into pan juices. Cover pan and turn off heat. Let stand 5 minutes. Fluff with a fork and serve chicken on top of couscous.

deekay's alterations:

I stick pretty closely to this for fear of ruining it, but it's not quite spicy enough for me so I add 1/4 - 1/2 tsp more of each spice (cinnamon, ground cumin, and nutmeg), depending on whether I'm sharing with a wimp or not. And if I'm walking on the wild side, I sometimes add more garlic.