Preparation

• Preheat oven to 375 F degrees.
  Combine all the Moroccan spice blend ingredients together. The recipe should yields about about 3 tbsp.
  
  Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
  In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.
  The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
  
  Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
  
  Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
  
  Cover the pot with a lid and place in the oven. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.