A recipe for Moroccan Chicken with Couscous. Follow the simple recipe instructions for Moroccan Chicken with Couscous shared by other home cooking experts.
Ingredients
4 Chicken legs and thighsSalt and pepper; to taste
1 Tbs. Olive oil
1 lg. Onion
1 lb. Carrots in 1/2 slices
2 Tsp. Paprika
1 Tsp. Ground ginger
1/4 Tsp. Turmeric
1/8 Tsp. Cinnamon
1 Lemon; cut in 8 wedges
1 c. Chicken broth
2 c. Chicken broth
1/2 c. Dried currants
1 Tsp. Salt; to taste (opt)
1/8 Tsp. Allspice
1 c. Quick-cooking couscous
Directions
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 turmeric 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.
