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
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.
