Hearty Moroccan Chicken

  • Yield 4 servings


4 -- chicken leg quarters, skinned
1 tablespoon olive oil
1 medium onion, cut in chunks
4 cloves cloves garlic, minced
1 tablespoon minced ginger
2 -- carrots, cut in chunks
1 cup canned chickpeas, drained
1/2 cup golden raisins
2 sticks cinnamon
1-1/2 teaspoon cumin
1/2 teaspoon turmeric
5 cups water
2 -- zucchini, cut in chunks
2 cups couscous


  1. 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, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, tumeric 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.



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