Curried Chicken with Couscous

It has been some time since I prepared chicken thighs for a dinner, so tonight I decided to make a curried chicken dish with them; it's kind of a stew really, but served over couscous. 

Curried Chicken with Couscous

2 T olive oil

1 lb. boneless, skinless chicken thighs

1 large onion, halved and thinly sliced

3 garlic cloves, minced

2 T curry powder

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp turmeric

1 cup chicken stock

1 (14.5 ounce) can petite diced tomatoes

1 (13.5 ounce) can light coconut milk

Heat oil in a Dutch oven or small soup kettle over medium-high heat; add the chicken thighs and sear on each side. Add the onions and saute until golden, 8 to 10 minutes. Meanwhile, mix together the spices in a small bowl. 

Add the garlic; saute until fragrant, about 30 seconds. Add the spice mixture; toast until fragrant, 30 seconds, making sure the chicken is coated well with the spices. Add coconut milk, tomatoes and broth and scrape the bits up from the bottom of the pot. 

Bring to a boil; then reduce heat to low and cook covered until flavors blend and stew is thick, about 20 minutes. Stir occasionally.

Serve over couscous (I added a few shakes of turmeric when preparing my couscous). Garnish with flat leaf parsley and cashew pieces.