Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken legs & thighs |
| \N \N | Salt & pepper; to taste |
| 1 tablespoon | Olive oil |
| 1 large | Onion |
| 1 pounds | Carrots in 1/2\" slices |
| 2 teaspoons | Paprika |
| 1 teaspoon | Ground ginger |
| ¼ teaspoon | Tumeric |
| ⅛ teaspoon | Cinnamon |
| 1 \N | Lemon; cut in 8 wedges, seed |
| 1 cup | Chicken broth |
| 2 cups | Chicken broth |
| ½ cup | Dried currants |
| 1 teaspoon | Salt; to taste (opt) |
| ⅛ teaspoon | Allspice |
| 1 cup | Quick-cooking couscous |
Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired)
and the pepper. Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. Remove chicken to a platter. 2. Reduce heat to medium-low, add onions to skillet and sauce for about 3 minutes. 3. Add the carrots and saute for 2 minutes. 4.
Add the paprika, ginger, tumeric and cinnamon and cook the mixture for 1 minutes, stirring it. 5. Return chicken and their juices to skillet, add lemon wedges and broth. Bring the liquid to a boil, reduce the heat, cover, and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through. Couscous: 6. In a medium-size saucepan, combine the broth, currants, salt (if
desired), and all spice, and bring to a boil. 7. Stir in the couscous, boil for 2 minutes, remove pan from heat, cover and let stand for 5 minutes or until the liquid is absorbed.
8. Serve the chicken and carrots over the couscous, surrounded by the lemon wedges.