| 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
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”