Ingredients :
2 Cup low-sodium chicken broth
1 pound skinless chicken legs, split
about 4 whole legs
1 .tablespoon chili sauce
1 tablespoon Moroccan spice blend
1 tablespoon olive oil
1 Cup carrots, rinsed, peeled, and diced
1 Cup onion, diced
¼ Cup lemon juice
½ Cup ripe black olives, sliced
¼ teaspoon salt
For couscous:
1 .tablespoon fresh mint, rinsed, dried, and
shredded thin or 1 teaspoon dried
1 Cup low-sodium chicken broth
1 Cup couscous try whole-wheat
couscous
INSTRUCTIONS:
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 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.
