This was unexpectedly good: don’t skip pomegranate molasses.
It’s not very complicated: make a spice mix, rub on chicken, brown, fry spices & aromatics, then jam + molasses & wine and braise. Chickpeas and spinach later
I like brazing because it will keep on the stove top or in the oven so you don’t have to get all of the timing just right.
I made a little cornstarch support for the sauce which I think helped.
The brazing period gives you some time to make the couscous. Served with frozen naan bread. Definitely a winner.
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