1. Preheat oven to 350 (the original recipe says to bake the chicken at 450 for 45 minutes, but this dried out the chicken; I suggest baking it at 350 for about 1 hour and 15 minutes)

2. Combine 1 tsp cinnamon and ginger, 1 tsp cumin, and ½ tsp salt in a small dish. In another small dish, combine lemon zest and juice; set aside.

3. Dip each piece of chicken into the lemon and zest mixture, placing the chicken in a large baking sheet/dish. Dust an equal amount of the spice mixture over each piece, rubbing in the spices until evenly coated. Cover sheet or dish with foil and bake for 1 hour. Remove the foil and bake for 15 more minutes, until chicken is golden brown but still moist.

4. While chicken is roasting, heat the olive oil in a heavy-bottomed skillet over medium heat. Add the onion, shallots, and garlic — cook, stirring frequently, for about 6 minutes or until onions are translucent. Add ½ tsp ground cinnamon, 1 tsp each of cumin, paprika, turmeric, and chili peppers, then cook for 2 minutes more.

5. To the skillet, add the tomatoes, broth, raisins, cashews, and dried apricots; allow the sauce to simmer for 10 minutes. (The sauce should still resemble a broth; add additional broth or water i sauce thickens too quickly.)

6. Add the fresh apricots, preserved lemon, and salt and pepper to taste. (you may not need to add any salt; both the broth and lemon contribute to the dish’s savory quality.)

7. While the sauce is simmering, combine the couscous with 1½ cups water in a medium-sized saucepan. Over medium-high heat, stirring occasionally, bring couscous to a boil and reduce heat to low. Cover and let simmer until the water has been absorbed, about 5 minutes. Turn off the heat and let the couscous rest for about 15 minutes. Fluff couscous with a fork, adding 1 tsp oil, cilantro, and salt and pepper to taste.

8. Place roast chicken on a bed of couscous, and generously ladle the warm sauce over the chicken, garnishing with sprigs of cilantro or fresh greens if desired.