Yield: 4 Servings
|4||Chicken legs & thighs|
|Salt & pepper; to taste|
|1 tablespoon||Olive oil|
|1 pounds||Carrots in 1/2" slices|
|1 teaspoon||Ground ginger|
|1||Lemon; cut in 8 wedges, seed|
|1 cup||Chicken broth|
|2 cups||Chicken broth|
|½ cup||Dried currants|
|1 teaspoon||Salt; to taste (opt)|
|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.