– In a large bowl, combine olive oil, lemon juiced, ground cinnamon, salt, and black pepper. Spread on chicken, then toss to coat. Place the chicken skin side up in a braiser or dutch oven, making sure to pour in all remaining marinade. Cook, uncovered, for 25 minutes.
– Meanwhile, combine apricot jam and honey in a medium sauce pan, then bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, about 7-10 minutes.
– Combine couscous, water, white wine, and salt, then let sit for 5 minutes. Fluff couscous with a fork, add in pine nuts, dried apricots, garlic, and butter. Stir well to combine.
– Remove chicken from oven and reduce temp to 400 F. Pour couscous into the pan. Nestle chicken on top of couscous, brush with apricot-honey glaze, return to the oven for 15-20 minutes.