Ingredients

4 chicken drumsticks
4 chicken thighs
2 tbl. olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth
2 tbl. lime juice
3 carrots, cut in half and sliced lengthwise
2 ribs celery, cut in thirds and slices lengthwise
1 can chick peas, drained
1 can artichoke hearts, drained

LIME SAUCE

1 tbl. fresh lime juice
1 tsp. coriander
1 tsp. salt
1/2 tsp. (total) cinnamon, ginger, turmeric and pepper

RAISIN COUSCOUS

1 3/4 cups chicken broth
1/3 cup raisins
2 tbl. olive oil
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup couscous

Directions

1. Spread lime sauce over chicken drumsticks and thighs and set aside about 15 minutes.
2. In large Dutch oven, heat olive oil to medium high temperature.
3. Add chicken and cook about 5 minutes, turning once.
4. Add onion and garlic stirring as chicken continues to brown, about 5 more minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings.
5. Add carrots and bring to a boil.
6. Cover and simmer over low heat until chicken is tender, about 20 minutes.
7. Add celery and return to boil. Stir in chick peas and gently place artichoke hearts across the top.
8. Cover and simmer over low heat 5 minutes more.
9. With slotted spoon, remove chicken and vegetables to warm serving bowl.
10. Skim off any fat in pan, boil juices about 5 minutes and set aside.
11. Serve chicken over couscous, topped with vegetables and set aside juice.
12. LIME SAUCE: In small bowl, mix together lime juice, coriander, salt and other spices.
13. RAISIN COUSCOUS: In small saucepan, mix chicken broth, raisins, oil, cinnamon and nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.

We enjoyed this dish but cut down on the amount of raisins.
Jul 1, 2008 (report abuse)