You are here: Home » Recipes » Chicken with Raisin Couscous Chicken with Raisin Couscous Yield 4 servings PrintEmail Ingredients Chicken4 -- broiler-fryer chicken drumsticks, skinned4 -- broiler-fryer chicken thighs, skinned2 tablespoons olive oil1 medium onion, chopped5 cloves garlic3 cups chicken broth2 tablespoons lime juice3 -- carrots, sliced across2 -- ribs celery, sliced across1 cup 15 ounce- garbanzo beans, drained well1 cup 14 ounce- artichoke hearts, drained wellLime Sauce1 tablespoon fresh lime juice1 teaspoon coriander1 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon ginger1/2 teaspoon tumeric1/2 teaspoon pepperRaisin Couscous1-3/4 cup chicken broth1/3 cup raisins2 tablespoons butter1/4 teaspoon cinnamon1/4 teaspoon nutmeg1 cup couscous Instructions Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all. Lime Sauce: In small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of cinnamon, ginger, tumeric and pepper. Raisin Couscous: In small saucepan, mix together 1-3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Boil 2 minutes over high heat. Stir in 1 cup couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.