Moroccan Chicken with 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.