Recipe

Moroccan Style Chicken With Vegetable Couscous Recipe

	Nikachu / All my dishes 1 year, 9 months ago Very simplified Moroccan dish, easy to make. My hubby loved the couscous even more the next day when I reheated it up with some extra olive oil. Maybe next time I'll try this with some preserved lemons and different olives. Prep:10m Cook:75m Servings:8	Nikachu
	moroccan chicken couscous lemon olives vegetable

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Ingredients

8 chicken legs (thighs and drumsticks separated)

2 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, crushed

1 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp ground cinnamon

2 cups chicken broth

1 1/4 pitted olives

1 lemon, sliced

VEGETABLE COUSCOUS INGREDIENTS:

2 1/2 cups chicken broth

1 lb couscous

4 zucchini, thickly sliced

2 carrots, thickly sliced

2 small turnips, peeled and cubed

3 tbsp olive oil

1 15oz can chick peas

chopped cilantro

Directions

Heat the oil in a large heavy sauce pan, tagine, or dutch oven. Brown the chicken on both sides. Remove and keep warm.

Papertowel off some of the fat, if desired. Fry onion and crushed garlic to sweat. Sprinkle spices and cook for one more minute.

Add 2 cups broth and return chicken. Bring to boil, cover and cook 45 minutes or until done.

While chicken is cooking, heat some water to a boil in a seperate saucepan. Drop in lemon and olives and blanch until lemon rinds are soft. Drain and remove.

Remove chicken from pan, add lemon and olves, and boil until liquid is reduced to sauce consistancy.

VEGETABLE COUSCOUS:

Boil zucchini, carrots and turnips in broth until tender.

Cook couscous according to directions. Let stand 5 minutes, then fluff.

In a large bowl, first add drained vegetables, then couscous and olive oil. Stir in chickpeas and top with cilantro if you wish.

On a large platter layer couscous, then chicken and finish with sauce.

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