Chicken Morocco
From a Tyson chicken cookbook. Also called Hearty Moroccan Chicken in a different Tyson edition! This uses leg quarters, skinned.
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DIRECTIONS
- In a large saucepan or Dutch oven, place olive oil 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, reduce heat to low and cook about 20 minutes.
- Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside.
- Stir in zucchini to the chicken in the pot, and cook about 10 minutes more.
- Remove cinnamon sticks and add salt and pepper.
- Serve chicken over the couscous with sauce spooned over.
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