Chicken Morocco

Ingredients

• 4 chicken leg quarters, skinned
• 1 tablespoon olive oil
• 1 medium onion, cut into chunks
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 medium carrots, cut into chunks
• 1 cup canned chick-peas, drained
• 1/2 cup golden raisin
• 2 cinnamon sticks
• 1 1/2 teaspoons cumin
• 1/2 teaspoon turmeric
• 5 cups water
• 2 medium zucchini, cut into chunks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups couscous

Directions

1. 1

   In a large saucepan or Dutch oven, place olive oil over high heat.

2. 2

   Add chicken and cook about 10 minutes, turning to brown on all sides.

3. 3

   Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water.

4. 4

   Bring to a simmer, reduce heat to low and cook about 20 minutes.

5. 5

   Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside.

6. 6

   Stir in zucchini to the chicken in the pot, and cook about 10 minutes more.

7. 7

   Remove cinnamon sticks and add salt and pepper.

8. 8

   Serve chicken over the couscous with sauce spooned over.