Ingredients:
*1 Tbsp olive oil
*1 lb skinless chicken legs, split (about 4 whole legs)
*1 Tbsp Moroccan spice blend*
*1 C carrots, rinsed, peeled, and diced
*1 C onion, diced
*¼ C lemon juice
*2 C low-sodium chicken broth
*½ C ripe black olives, sliced
*¼ tsp salt
*1 Tbsp chili sauce (optional)
- For couscous:
*1 C low-sodium chicken broth
*1 C couscous (try whole-wheat couscous)
*1 Tbsp fresh mint, rinsed, dried, and shredded thin (or 1 tsp dried)
- For the Moroccan spice blend:
*1 teaspoon ground ginger
*1 teaspoon salt
*3/4 teaspoon black pepper
*1/2 teaspoon ground cinnamon
*1/2 teaspoon ground coriander
*1/2 teaspoon cayenne
*1/2 teaspoon ground allspice
*1/4 teaspoon ground cloves
- "Whisk together all ingredients in a small bowl until combined well."
making:
1- Heat olive oil in a large sauté pan. Add chicken legs,
and brown on all sides, about 2–3 minutes per side.
Remove chicken from pan and put on a plate with a
cover to hold warm.
2-
Add spice blend to sauté pan and toast gently.
3- Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown
4- Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F).
5- Meanwhile, prepare the couscous by bringing chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes.
6- Fluff couscous with a fork, and gently mix in the mint.
7- When chicken is cooked, add salt. Serve two chicken legs over ½ cup couscous topped with ½ cup sauce in a serving bowl. Add chili sauce to taste.
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