Chicken Morocco

Name: Chicken Morocco
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 chicken leg quarters; 1 tbsp olive oil; 1 medium onion; 4 garlic cloves; 1 tbsp fresh ginger; 2 medium carrots; 1 cup canned chick-peas; 0.5 cup golden raisin; 2 cinnamon sticks; 1.5 tsp cumin; 0.5 tsp turmeric; 5 cup water; 2 medium zucchini; 0.5 tsp salt; 0.25 tsp pepper; 2 cup couscous

Chicken, chick-peas and carrots simmered on the stove and spiced with ginger and cinnamon for a Moroccan dish.

55 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: medium

1
In a large saucepan or Dutch oven, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
10 min
2
Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water.
3
Bring to a simmer, reduce heat to low and cook about 20 minutes. Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside.
20 min
4
Stir in zucchini to the chicken in the pot, and cook about 10 minutes more. Remove cinnamon sticks and add salt and pepper.
10 min
5
Serve chicken over the couscous with sauce spooned over.