MOROCCAN CHICKEN WITH COUSCOUS

      Title: MOROCCAN CHICKEN WITH COUSCOUS
  Categories: Chicken, Moroccan
       Yield: 4 Servings
  
       4    Chicken legs & thighs
            Salt & pepper; to taste
       1 tb Olive oil
       1 lg Onion
       1 lb Carrots in 1/2" slices
       2 ts Paprika
       1 ts Ground ginger
     1/4 ts Tumeric
     1/8 ts Cinnamon
       1    Lemon; cut in 8 wedges, seed
       1 c  Chicken broth
       2 c  Chicken broth
     1/2 c  Dried currants
       1 ts Salt; to taste (opt)
     1/8 ts Allspice
       1 c  Quick-cooking couscous
  
   Chicken: 1. Skin and disjoint the chicken, season with the salt (if
   desired)
      and the pepper.  Heat the oil in a large skillet, preferably one
      with a nonstick surface, and brown the chicken on both sides over
      medium-high heat.  Remove chicken to a platter. 2. Reduce heat to
   medium-low, add onions to skillet and sauce for
      about 3 minutes. 3. Add the carrots and saute for 2 minutes. 4.
   Add the paprika, ginger, tumeric and cinnamon and cook the
      mixture for 1 minutes, stirring it. 5. Return chicken and their
   juices to skillet, add lemon wedges and
      broth.  Bring the liquid to a boil, reduce the heat, cover, and
      simmer, turning chicken occasionally, for 30 minutes or until it
      is cooked through. Couscous: 6. In a medium-size saucepan, combine
   the broth, currants, salt (if
      desired), and all spice, and bring to a boil. 7. Stir in the
   couscous, boil for 2 minutes, remove pan from heat,
      cover and let stand for 5 minutes or until the liquid is absorbed.
   8. Serve the chicken and carrots over the couscous, surrounded by
      the lemon wedges.
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