| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Chicken, Moroccan |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken legs & thighs |
|
|
Salt & pepper; to taste |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion |
| 1 |
lb |
Carrots in 1/2" slices |
| 2 |
ts |
Paprika |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Tumeric |
| 1/8 |
ts |
Cinnamon |
| 1 |
|
Lemon; cut in 8 wedges, seed |
| 1 |
c |
Chicken broth |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Dried currants |
| 1 |
ts |
Salt; to taste (opt) |
| 1/8 |
ts |
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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