| Moroccan Chicken ~ 4 chicken leg quarters, skinned 1 tbsp olive oil 1 medium onion, cut into chunks 4 cloves garlic, minced 1 tbsp ginger, minced 1 cup canned chickpeas, drained (garbonzos) 1/2 cup golden raisins 2 sticks of cinnamon 1 1/2 tsp cumin (comino) 1/2 tsp turmeric 5 cups water 2 medium zucchini, cut into chunks 1/2 tsp salt 1/4 tsp pepper 2 cups couscous 1. In a large non-stick saucepan, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric and water. 2. Bring to a simmer, reduce heat to low and cook about 20 minutes. Stir in zucchini and simmer 10 minutes more. 3. Remove cinnamon sticks and add salt and pepper; spoon over couscous in large bowls. Serves 4 |
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