Moroccan Spiced Chicken with Lemon and Carrots

Submitted by evelynathens

"A warming meal on a cool day - the spices add just the right note."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 tablespoons olive oil
• 4 large chicken legs, separated at thigh joints
• 1 large onion, chopped (1 cup)
• 1 lb carrot, peeled,cut on diagonal into ½ inch thick slices
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon cinnamon
• 1 lemon, cut into 8 wedges and seeded
• 1 cup chicken stock
• spiced couscous (you can find this in my recipes)

directions

1. Heat oil in heavy, large skillet over medium-high heat.
2. Season chicken with salt and pepper.
3. Add to skillet and cook until brown on both sides.
4. Transfer to plate and set aside.
5. Add onion to skillet.
6. Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes.
7. Add carrots and stir 2 minutes.
8. Add spices and stir 1 minute.
9. Return chicken to skillet.
10. Add lemon and stock.
11. Bring to boil.
12. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes (can be prepared 1 day ahead. Rewarm, covered, over medium heat, stirring occasionally).
13. Serve over spiced couscous, arranging lemon wedges as garnish.

Reviews

[cpenner]

This was a very good meal. We enjoyed this. The Moroccan flavour is very nice and makes this quite different from any of my usual chicken recipes. I made three small changes: I browned the chicken in non-stick spray instead of using olive oil, I decreased the spices to suit my husband's preferences, and I omitted the currants from the couscous. Still very good! After 30 minutes the carrots were still a bit hard, so I'd suggest slicing them a bit thinner. Thanks for a good supper!

 

[BonnieZ]

I was really torn on how to rate this recipe. On its own we felt the lemon overpowered the dish but served with your spiced couscous the flavors married and came together well. In the end for me I chose 3 stars because it is not a recipe I would make on its own. thank you Evelyn/Athens for hsring the recipe.

 

[Gloria in Tampa]

This is a very good recipe except the spicing was far too subtle for us. The next time I will double or perhaps triple the spice amounts. Also, will thicken the juices a bit. Served this with the Spiced Couscous which, also, was not spicey enough. The dish would be wonderful over Basmati Rice.

 

[chefwally]

I loved the subtle taste of the spices - they did not overpower the chicken. I used red peppers in place of carrots and the flavor was great and they added some nice color. Had the leftovers the other day and it is even better the second time around!

 

[Lostie]

This is absolutely delicious and easy to make! I often use chicken legs or other less expensive cuts with this one. Also, to serve, I remove the chicken from the pan and then stir in a bit of corn startch in water (1 tbsp to 2 tbsp) just to thicken the sauce on the carrots. Goes great over coucous or rice, and tastes even better the next day.