Moroccan Chicken with Couscous
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
|
|
| 1 | pound |
carrots
sliced |
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | cup |
chicken broth
|
|
| 2 | cups |
chicken broth
|
|
| ½ | cup |
currants
dried |
|
| ⅛ | teaspoon |
allspice
|
|
| 1 | cup |
couscous
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
|
|
| 453.6 | g |
carrots
sliced |
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
ginger
ground |
|
| 1.3 | ml |
turmeric
|
|
| 0.6 | ml |
cinnamon
|
|
| 237 | ml |
chicken broth
|
|
| 473 | ml |
chicken broth
|
|
| 118 | ml |
currants
dried |
|
| 0.6 | ml |
allspice
|
|
| 237 | ml |
couscous
|
|
Directions
Skin and disjoint the chicken, season with the salt (if desired).
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.
Reduce heat to medium-low, add onions to skillet and sauce.
Add the carrots and sauté for 2 minutes.
Add the paprika, ginger, tumeric and cinnamon and cook.
Return chicken and their juices to skillet, add lemon wedges.
Bring the liquid to a boil, reduce the heat, cover, and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through.
In a medium-size saucepan, combine the broth, currants, salt (if desired), and all spice, and bring to a boil.
Stir in the couscous, boil for 2 minutes, remove pan from heat.
Serve the chicken and carrots over the couscous, surrounded.
