Title: Moroccan Chicken with Couscous
Categories: Chicken Moroccan
Yield: 4 Servings
| 4 | | Chicken legs & thighs |
| | | Salt & pepper; to taste |
| 1 | tb | Olive oil |
| 1 | lg | Onion |
| 1 | lb | Carrots in 1/2" slices |
| 2 | ts | Paprika |
| 1 | ts | Ground ginger |
| 1/4 | ts | Tumeric |
| 1/8 | ts | Cinnamon |
| 1 | | Lemon; cut in 8 wedges, seed |
| 1 | c | Chicken broth |
| 2 | c | Chicken broth |
| 1/2 | c | Dried currants |
| 1 | ts | Salt; to taste (opt) |
| 1/8 | ts | Allspice |
| 1 | c | 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.