Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Chicken leg quarters, |
| Skinned | |
| 1 tablespoon | Olive oil |
| 1 medium | Onion, cut in chunks |
| 4 | Cloves garlic, minced |
| 1 tablespoon | Minced ginger |
| 2 | Carrots, cut in chunks |
| 1 cup | Canned chickpeas, drained |
| ½ cup | Golden raisins |
| 2 | Sticks cinnamon |
| 1½ teaspoon | Cumin |
| ½ teaspoon | Turmeric |
| 5 cups | Water |
| 2 | Zucchini, cut in chunks |
| 2 cups | Prepared couscous |
In a heavy large nonstick saucepan or Dutch oven, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric and water. Bring to a simmer, reduce heat and cook about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Serve in large bowls over couscous.
typed by jessann