Hearty Moroccan Chicken with Couscous
Ready in 55 minutes
Serves : 4
2 cups RiceSelect® Original Couscous
1 tablespoon olive oil
4 chicken leg quarters; skinned
1 medium onion; cut in chunks
4 cloves garlic; minced
1 tablespoon ginger; minced
2 carrots; cut in chunks
1 cup canned chick peas; drained
1/2 cup golden raisins
2 sticks cinnamon
1 1/2 teaspoons cumin
1/2 teaspoon turmeric
5 cups water
2 zucchini; cut in chunks
In heavy large nonstick 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, 2. garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric and water.
Bring to a simmer, reduce heat and cook about 20 minutes.
Stir in zucchini and simmer an additional 10 minutes.
Remove cinnamon sticks. Serve in large bowls over couscous.