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Moroccan Chicken With Couscous

chicken, moroccan

4 chicken legs & thighs
1 salt & pepper; to taste
1 tablespoon olive oil
1 large onion
1 lb carrots in 1/2 slices
2 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon tumeric
1/8 teaspoon cinnamon
1 lemon; cut in 8 wedges, seed
1 cup chicken broth
2 cup chicken broth
1/2 cup dried currants
1 teaspoon salt; to taste (opt)
1/8 teaspoon allspice
1 cup quick-cooking couscous

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.

Yield: 4 servings

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