A quick note on a couple of the ingredients: harissa and pickled lemons. From Tunisia, harissa is a chili paste that traditionally accompanies couscous but can be used to add a kick to anything. It can be found in Middle Eastern markets and increasingly in supermarkets (at least in the UK; I hope the same can be said for the US because it is a great ingredient. If not, try substituting another type of chili paste for an experiment of your own.) The other ingredient is pickled lemons. These lemons have been preserved with a salt/lemon juice mixture. They are used a lot in Moroccan cooking and have a tangy smooth taste. Again I hope that it isn't too difficult to find; there are DIY recipes out there. I recommend Casa Moro cookbook not only for a preserved lemon recipe but also for additional uses for them (and they aren't just for stews). Sorry that the link takes you to Amazon but it was the best link about the book.
Moroccan Style Stew
4 chicken thighs
1 tsp of each of the following spices: hot paprika, sweet paprika, ground coriander, cumin seeds
1/2 onion, roughly chopped
2 pickled lemons
14 oz tin of tomatoes (I hope I have the right US measurement- you'll need a standard size tin)
1 tsp harissa
2 tbsp olive oil
Turn it down to a simmer, cover and cook for 50 minutes. After this time, remove lid and bring back to a boil for 10 minutes to reduce the sauce.
Serve with couscous.