Hi
How to cook moroccan chicken stew with couscous
Ingredients :
1 Tbsp olive oil
1 lb skinless chicken legs, split
(about 4 whole legs)
1 Tbsp Moroccan spice blend*
1 C carrots, rinsed, peeled, and
diced
1 C onion, diced
¼ C lemon juice
2 C low-sodium chicken broth
½ C ripe black olives, sliced
¼ tsp salt
1 Tbsp chili sauce (optional)
For couscous:
1 C low-sodium chicken broth
1 C couscous (try whole-wheat couscous)
1 Tbsp fresh mint, rinsed, dried, and
shredded thin (or 1 tsp dried)
Method :
Heat olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2–3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm.
2 Add spice blend to sauté pan and toast gently.
3 Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown.
4 Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F).
5Meanwhile, prepare the couscous by bringing chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes.
6 Fluff couscous with a fork, and gently mix in the mint.
7 When chicken is cooked, add salt. Serve two chicken legs over ½ cup couscous topped with ½ cup sauce in a serving bowl. Add chili sauce to taste.
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