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Moroccan Chicken With Couscous



4 Servings
4 chicken legs & thighs
1 salt & pepper,to taste
1 T olive oil
1 lg onion
1 lb carrots in 1/2,Slices
2 t paprika
1 t ginger,Ground
1/4 t tumeric
1/8 t cinnamon
1 lemon,cut in 8 wedges, seed
1 c chicken broth
2 c chicken broth
1/2 c currants,Dried
1 t salt,to taste (opt)
1/8 t 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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