Hearty Moroccan Chicken with Couscous

Ingredients

  • 1 cup, uncooked 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
  • 2 cups water
  • 2 zucchini, cut in chunks

Preparation

  • Prepare couscous according to package directions.
  • Heat oil in a large, heavy nonstick saucepan or Dutch oven, 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, turmeric, and water. Bring to a simmer, cover, reduce heat and cook 20 minutes.
  • Stir in zucchini and simmer an additional 10 minutes.
  • Remove cinnamon sticks. Serve in large bowls over couscous.