Ingredients Jump to Instructions ↓

  1. 4 Chicken legs & thighs

  2. Salt & pepper; to taste

  3. 1 tablespoon Olive oil

  4. 1 large Onion

  5. 1 pounds Carrots in

  6. 1/2" slices

  7. 2 teaspoons Paprika

  8. 1 teaspoon Ground ginger

  9. teaspoon Tumeric

  10. teaspoon Cinnamon

  11. 1 Lemon; cut in

  12. 8 wedges, seed

  13. 1 cup Chicken broth

  14. 2 cups Chicken broth

  15. cup Dried currants

  16. 1 teaspoon Salt; to taste (opt)

  17. teaspoon Allspice

  18. 1 cup Quick-cooking couscous

Instructions Jump to Ingredients ↑

  1. Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired)

  2. 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.

  3. Reduce heat to medium-low, add onions to skillet and sauce for about 3 minutes.

  4. Add the carrots and saute for 2 minutes.

  5. Add the paprika, ginger, tumeric and cinnamon and cook the mixture for 1 minutes, stirring it.

  6. 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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