Side Pannel
Moroccan Chicken with Couscous
Moroccan Chicken with Couscous
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Moroccan
Ingredients List
- 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
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, 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.
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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