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Moroccan Chicken
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Though technically a soup, this dish works great as an entree -- it's the whole meal!

Serves: 4

Prep Time:
Cook Time: Total Time:

Sephardic Meat Entree

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Ingredients

4 chicken leg quarters
1 tbl. olive oil
1 medium onion, cut into eighths
4 garlic cloves, minced
1 tbl. minced ginger
2 medium carrots, cut into chunks
2 medium zucchini, cut into chunks
1 cup canned chickpeas, drained
1/2 cup golden raisins
2 cinnamon sticks
1 1/2 tsp. cumin
1/2 tsp. turmeric
5 cups water
2 cups couscous

Directions

  1. Add olive oil to large soup pot and turn to high heat.
  2. Add chicken and cook about 10 minutes, turning to brown on all sides.
  3. Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, turmeric and water.
  4. Bring to simmer, reduce heat and cook for about 20 minutes.
  5. Add zucchini and simmer an additional 10 minutes.
  6. Remove cinnamon sticks. Season with salt and pepper to taste.
  7. Serve in large bowls, over couscous.

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