Hearty Moroccan Chicken

  • Yield: 4 servings


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