Chicken Morocco

Name: Chicken Morocco
Ingredients: 4 chicken leg quarters, skinned; 1 tablespoon olive oil; 1 medium onion, cut into chunks; 4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 medium carrots, cut into chunks; 1 cup canned chick-peas, drained; 1/2 cup golden raisin; 2 cinnamon sticks; 1 1/2 teaspoons cumin; 1/2 teaspoon turmeric; 5 cups water; 2 medium zucchini, cut into chunks; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups couscous

16 ingredients

8 steps

Ingredients

4 chicken leg quarters, skinned
1 tablespoon olive oil
1 medium onion, cut into chunks
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 medium carrots, cut into chunks
1 cup canned chick-peas, drained
1/2 cup golden raisin
2 cinnamon sticks
1 1/2 teaspoons cumin
1/2 teaspoon turmeric
5 cups water
2 medium zucchini, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups couscous

Directions

1

In a large saucepan or Dutch oven, place olive oil over high heat.
2

Add chicken and cook about 10 minutes, turning to brown on all sides.
3

Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water.
4

Bring to a simmer, reduce heat to low and cook about 20 minutes.
5

Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside.
6

Stir in zucchini to the chicken in the pot, and cook about 10 minutes more.
7

Remove cinnamon sticks and add salt and pepper.
8

Serve chicken over the couscous with sauce spooned over.