Moroccan chicken with couscous

Yield: 4 Servings

Measure Ingredient
4 Chicken legs & thighs
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 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.

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