Chicken thighs with sweet potatoes and prunes
SEASON chicken with cinnamon, 1 teaspoon salt, and teaspoon each pepper and coriander. HEAT oil in a large skillet over medium-high. Working in 2 batches, cook chicken until golden and just cooked through, 4 to 5 minutes per side. Transfer to a plate (do not wipe skillet). ADD sweet potatoes and shallots to skillet; cook, stirring often, until vegetables soften, about 5minutes. Add broth and bring to a boil, scraping any browned bits from bottom of skillet. Reduce heat and simmer, stirring occasionally, until potatoes are tender, 12 to 15 minutes.
Stir in prunes, lemon juice, and honey; simmer, stirring occasionally, until sauce thickens,
2 to 3 minutes. Stir in remaining
teaspoon each salt, pepper, and coriander. Nestle chicken in skillet, cover, and cook until warmed through, about 2 minutes.
COOK couscous according to package directions. Serve chicken, sweet potatoes, and prunes over couscous, topped with parsley.
✓ Make Ahead✓ Family Friendly PER SERVING: 717 CALORIES, 17G FAT(4G SAT.), 0MG CHOL., 8G FIBER, 58G PRO., 92G CARB., 1,225MG SOD., 24G SUGAR