Chicken Morocco
Ingredients
- 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 ⓘ
Instructions
- 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.
- Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water.
- 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.
- Stir in zucchini to the chicken in the pot, and cook about 10 minutes more.
- Remove cinnamon sticks and add salt and pepper.
- Serve chicken over the couscous with sauce spooned over.
Nutrition & Diet Analysis (per serving)
857
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).