Directions:

4 teaspoons paprika
1 tablespoon ground cumin
Kosher salt and pepper
¾ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 pounds bone-in, skin-on chicken thighs, trimmed
1 tablespoon plus 1 tablespoon vegetable oil, divided
5 tablespoons extra-virgin olive oil
⅓ cup sun-dried tomatoes
⅓ cup plus ⅓ cup prunes, chopped coarse, divided
¼ cup plus ⅓ cup pitted green olives, sliced, divided
4 garlic cloves, peeled
1 onion, chopped fine
1½ cups chicken broth
1½ cups couscous
1 tablespoon lemon juice
1 cup chopped fresh parsley
lemon wedges

Adjust oven rack to middle position and heat oven to 350 degrees F/176 degrees C. Whisk paprika, cumin, 1 teaspoon salt, ¾ teaspoon pepper, turmeric, cayenne, cinnamon, and ginger together in small bowl. Set aside ½ teaspoon spice mixture.

Meanwhile, process olive oil, tomatoes, ⅓ cup prunes, ¼ cup olives, garlic, and remaining spice mixture in food processor until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Transfer ¼ cup paste to bowl with chicken and toss to coat. Transfer ½ cup paste to small bowl and remaining paste to second small bowl.

Heat 1 tablespoon vegetable oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ½ cup paste and cook, stirring occasionally, until fragrant and browned, about 2 minutes. Stir in broth, scraping up any browned bits, and place chicken, skinned side down, in pot. Bring mixture to simmer over medium-high heat. Reduce heat to low, cover, and gently simmer until chicken registers 175 degrees F/79 degrees C, 20 to 25 minutes, flipping chicken halfway through cooking.

Transfer chicken to bowl, cover loosely with foil, and set aside. Stir couscous, ⅓ cup prunes, and ⅓ cup olives into pot. Cover pot, remove from heat, and let stand until couscous is tender, 7 to 10 minutes. Stir in lemon juice and season with salt and pepper to taste. Transfer couscous to serving platter and place chicken on top. Dollop remaining paste over platter and sprinkle with parsley and crispy chicken skins. Serve with lemon wedges.