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CATEGORY CUISINE TAG YIELD
Meats, Grains Moroccan Chicken, Moroccan 4 Servings

INGREDIENTS

4 Chicken legs & thighs
Salt & pepper, to taste
1 T Olive oil
1 Onion
1 lb Carrots in 1/2" slices
2 t Paprika
1 t Ground ginger
1/4 t Tumeric
1/8 t Cinnamon
1 Lemon, cut in 8 wedges seed
1 c Chicken broth
2 c Chicken broth
1/2 c Dried currants
1 t Salt, to taste opt
1/8 t Allspice
1 c Quick-cooking couscous

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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