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Moroccan Chicken with Couscous















Low Cholesterol, Trans-fat Free, High Fiber


4 each chicken legs
1 tablespoon olive oil
1 large onions
1 pound carrots
2 teaspoons paprika
1 teaspoon ginger
¼ teaspoon turmeric
teaspoon cinnamon
1 cup chicken broth
2 cups chicken broth
½ cup currants
teaspoon allspice
1 cup couscous


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 32616% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 342mg 14%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 26%
Sugars g
Protein 24g
Vitamin A 393% Vitamin C 60%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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