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Moroccan Chicken With Couscous

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      Title: MOROCCAN CHICKEN WITH COUSCOUS
 Categories: Chicken, Moroccan
      Yield: 4 Servings
 
      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.
 
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