Moroccan Chicken With Couscous Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Chicken legs & thighs,
Salt & pepper, to taste
1 tbsp: Olive oil,
1 large: Onion,
1 lbs: Carrots in 1/2" slices,
2 tsp: Paprika,
1 tsp: Ground ginger,
1/4 tsp: Tumeric,
1/8 tsp: Cinnamon,
1: Lemon, cut in 8 wedges, seed
1 cup: Chicken broth,
2 cup: Chicken broth,
1/2 cup: Dried currants,
1 tsp: Salt, to taste (opt)
1/8 tsp: Allspice,
1 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp