| 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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