Chicken and Couscous
Recipe type: Entree
Chicken and Couscous is a Moroccan food recipe served with carrots and celery.
Ingredients
- 4 chicken legs & thighs, skinned
- salt and pepper, to taste
- 1 tbsp olive oil
- 1 onion
- 1 lb carrots, sliced
- 2 cups celery, sliced
- 2 tsp paprika
- 1 tsp ginger
- ¼ tsp turmeric
- ⅛ tsp cinnamon
- 1 lemon, cut into wedges
- 3 cup chicken broth
- ½ cup dried currants
- 1 tsp salt, to taste
- ⅛ tsp allspice
- 1 cup quick-cooking couscous
Instructions
- Season the chicken with the salt and pepper. Heat oil in large skillet and brown the chicken on both sides. Remove chicken and juices to a platter.
- Reduce heat, add onions, carrots and celery to skillet and saute. Add the paprika, ginger, turmeric and cinnamon and cook the mixture for 1 minute while stirring.
- Return chicken and juice to skillet and 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.
- In a saucepan combine the broth, currants, salt and all spice and bring to a boil. 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.
- Serve the chicken mix over the couscous, surrounded by the lemon wedges. Read more Kochan cabbage.
