Moroccan-style chicken

Ingredients
* 2 tablespoons olive oil
* 8 chicken thighs on the bone
* 1 large red onion, chopped
* 2cm fresh ginger, peeled, grated
* 1 1/2 cups low-salt chicken stock
* 2 oranges, rind shredded, juiced
* 1 cinnamon stick
* 2 zucchini, chopped
* 1/2 cup raisins
* 1 1/2 cups couscous
* 1/3 cup coriander leaves, chopped

Method
1. Heat 1 tablespoon of oil in a frying pan over high heat. Cook chicken, in batches, for 3 to 4 minutes each side or until browned. Remove to a plate.
2. Add remaining oil, onion and ginger to frying pan. Cook, stirring, for 2 minutes. Return chicken to frying pan with stock, orange rind, 1/2 cup juice and cinnamon. Cover. Cook for 20 minutes or until chicken is almost cooked through.
3. Add zucchini and raisins. Cover. Cook for a further 5 minutes.
4. Stir in couscous. Cover. Cook for a further 5 minutes. Remove from heat. Stand, covered, for 10 minutes. Season. Sprinkle with coriander. Serve.