Moroccan Chicken Tagine

1 tbsp ground cumin
1 tbsp ground coriander
1.5 tsp ground allspice
5 tsp ground nutmeg
2.5 tsp ground ginger
1.25 tsp ground red pepper
1.25 tsp ground cinnamon
1 tsp olive oil
8 cups of vertically sliced onion (about 2 lbs)
1/2 tsp salt
1.5 tsp sugar
1/2 tsp black pepper
1.25 cups chicken broth
1/2 cup raisins
2lbs boneless/skinless chicken thighs
1 (15.5 oz) can of chickpeas, drained
4 cups hot cooked couscous

1. Mix first 7 ingredients, set aside.
2. Heat oil in Dutch oven over medium heat. Add onion & salt; cover and cook 10 minutes. Add 1 tbsp of spice mixture (more to taste), sugar, and black pepper; cover and cook 15 minutes.
3. Preheat oven to 375 degrees
4. Add broth, and cook uncovered for 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375 degrees for 30 minutes. Serve w/ couscous and field green salad.
Yield 4 servings.
Note: remaining spice mixture can be stored for approximately 6-12 months.