Chicken Couscous

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 4 skinless chicken drumsticks
• 4 skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 3 cups chicken broth, warmed
• 2 tablespoons lime juice
• 3 carrots, sliced across
• 2 celery ribs, sliced into bite sized pieces
• 1 (15 ounce) can garbanzo beans, drained well
• 1 (14 ounce) jar artichoke hearts, drained well
• 1 tablespoon fresh lime juice
• 1 teaspoon coriander
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon pepper
• 1 3/4 cups chicken broth
• 1/3 cup raisins
• 2 tablespoons butter
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Recipe

• 1 spread lime sauce over chicken drumsticks and thighs and set aside about 15 minutes.
• 2 in large dutch oven, pour olive oil and heat to medium high temperature; add chicken and cook about 5 minutes; turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes.
• 3 pour chicken broth and lime juice over chicken; stir to loosen pan drippings.
• 4 add carrots and bring to a boil; cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.
• 5 add celery and bring to a boil over high temperature; stir in garbanzo beans and gently place artichoke hearts across the top.
• 6 cover, reduce heat to low and simmer 5 minutes more; with slotted spoon, remove chicken and vegetables to warm serving bowl.
• 7 skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.
• 8 to serve, mound raisin couscous, top with chicken and vegetables and pour juice over all.
• 9 for the lime sauce,in a small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, tumeric and pepper.
• 10 for the raisin couscous, in small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. boil 2 minutes over high heat. stir in 1 cup couscous, cover and remove from heat. let stand 5 minutes, fluff with fork and serve immediately.