Chicken Morocco

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.