Moroccan chicken

I've concocted this recipe from a combination of recipes. I started with a Sesame Chicken recipe (yes, I have an Asian recipe!) and altered it with Moroccan seasonings instead. I serve this chicken over couscous instead or rice.

3 boneless, skinless chicken breasts, cut into 1-inch bite-size pieces.
1/4 c red wine
2 egg whites, lightly beaten
1/4 cornstarch
1/3 c vegetable oil
1/2 c chopped onion
2 cloves minced garlic
1 c chicken stock
1/4 c red wine
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1/2 teaspoon ground coriander
1/8 teaspoon cinnamon
1/4 raisins
1 1/2 c couscous
1 1/2 c chicken stock

Marinate chicken for about 30 minutes in 1/4 c red wine. Heat oil in non-stick skillet to medium-high. Add the egg whites and cornstarch to the chicken and stir. Saute the chicken in batches, do not overcrowd. Remove chicken to a paper-towel-line plate and keep warm.

Reduce heat to medium. Saute onion until translucent. Add garlic and saute about 1 minute. Add wine and chicken stock and four seasonings. Reduce sauce by about two-thirds.

Meanwhile, boil chicken stock. Once boiling, pour over couscous. Cover and let stand 5 minutes. Fluff with fork.

Return chicken to pot. Add raisins. Serve over couscous.