---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MOROCCAN CHICKEN WITH COUSCOUS
 Categories: Chicken, Moroccan
      Yield: 4 servings
 
      4    Chicken legs & thighs
           Salt & pepper; to taste
      1 tb Olive oil
      1 lg Onion
      1 lb Carrots in 1/2" slices
      2 ts Paprika
      1 ts Ground ginger
    1/4 ts Tumeric
    1/8 ts Cinnamon
      1    Lemon; cut in 8 wedges, seed
      1 c  Chicken broth
      2 c  Chicken broth
    1/2 c  Dried currants
      1 ts Salt; to taste (opt)
    1/8 ts Allspice
      1 c  Quick-cooking couscous
 
  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.
 
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