4 Chicken legs & thighs

Salt & pepper; to taste 1 tb Olive oil

1 lg Onion

1 lb Carrots in 1/2" slices

2 ts Paprika

1 ts Ground ginger

1/4 ts Tumeric

1/8 ts Cinnamon

1 Lemon; cut in 8 wedges, seed

1 c Chicken broth

2 c Chicken broth

1/2 c Dried currants

1 ts Salt; to taste (opt)

1/8 ts Allspice

1 c Quick-cooking couscous

Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired)

and the pepper. Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. Remove chicken to a platter. 2. Reduce heat to medium-low, add onions to skillet and sauce for

about 3 minutes. 3. Add the carrots and saute for 2 minutes.

4. Add the paprika, ginger, tumeric and cinnamon and cook the

mixture for 1 minutes, stirring it. 5. Return chicken and their juices to skillet, add lemon wedges and

broth. Bring the liquid to a boil, reduce the heat, cover, and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through. Couscous: 6. In a medium-size saucepan, combine the broth, currants, salt (if

desired), and all spice, and bring to a boil. 7. Stir in the couscous, boil for 2 minutes, remove pan from heat,

cover and let stand for 5 minutes or until the liquid is absorbed. 8. Serve the chicken and carrots over the couscous, surrounded by

the lemon wedges.