Chicken Morocco

• chicken leg quarters↗4

  skinned

• olive oil↗1 tablespoon
• onion↗1

  medium, cut into chunks

• garlic cloves↗4

  minced

• fresh ginger↗1 tablespoon

  minced

• carrots↗2

  medium, cut into chunks

• canned chick-peas↗1 cup

  drained

• golden raisin↗1⁄2 cup
• cinnamon sticks↗2
• cumin↗1 1⁄2 teaspoons
• turmeric↗1⁄2 teaspoon
• water↗5 cups
• zucchini2

  medium, cut into chunks

• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• cups couscous↗2

Step-by-step instructions

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.