Recipe - Moroccan Chicken With Couscous

4 Chicken legs & thighs
Salt & pepper; to taste
1 tablespoon Olive oil
1 lg Onion
1 pound Carrots in 1/2" slices
2 teaspoon Paprika
1 teaspoon Ground ginger
One fourth teaspoon Tumeric
1/8 teaspoon Cinnamon
1 Lemon; cut in 8 wedges, seed
1 cup Chicken broth
2 cup Chicken broth
One half cup Dried currants
1 teaspoon Salt; to taste (opt)
1/8 teaspoon Allspice
1 cup Quickcooking 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
mediumhigh heat. Remove chicken to a platter. 2. Reduce heat to
mediumlow, 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 mediumsize 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini