Moroccan Chicken and Lentils

1 TBSP paprika

2 tsp cumin

2 tsp coriander

1 tsp ground ginger

1/2 tsp turmeric

1/2 tsp black pepper

2 TBSP butter or extra virgin olive oil

1 large onion, thinly sliced

5 cloves garlic, minced

1 to 1 1/2 lbs chicken thighs

4-8 sliced carrots

1 1/4 cup chicken broth

1/2 cup dried lentils

1 1/2 cup chicken broth

1 cup whole wheat couscous

Combine spices in a small bowl and set aside. Heat butter or olive oil in a large skillet, add onions and garlic and cook for about 5 minutes over medium heat. Stir in spice mixture, then add carrots, chicken, lentils, and 1 1/4 cup chicken broth. Bring to a boil, cover, reduce heat and simmer for 40-45 minutes, until lentils are fully cooked. Bring 1 1/2 cup chicken broth to a boil, then stir in couscous. Cover and remove from heat. Allow to sit for 5 minutes, then fluff with a fork. Serve chicken and lentil mixture over couscous.