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City of Portland
Moroccan Spiced Chicken with Lemon and Carrots

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 1/2 inch thick slices
2 teaspoons paprika
1 teaspoon ground ginger
14 teaspoon turmeric
14 teaspoon cinnamon
1 lemon, cut into 8 wedges and seeded
1 cup chicken stock
spiced couscous (you can find this in my recipes)


Heat oil in heavy, large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until brown on both sides. Transfer to plate and set aside. Add onion to skillet. Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes. Add carrots and stir 2 minutes. Add spices and stir 1 minute. Return chicken to skillet. Add lemon and stock. Bring to boil. 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). Serve over spiced couscous, arranging lemon wedges as garnish.

Source: www.food.com