House Of Raeford - Delicious Recipes

Moroccan Chicken Serves 4-6 Note: This is a great recipe to make ahead, freeze and simply reheat for a special occasion.
		4 chicken leg quarters, skinned 1 tablespoon olive oil 1 medium onion, cut into chunks 4 garlic cloves, minced 1 tablespoon minced ginger 2 medium carrots, cut into chunks 1 cup canned chickpeas, drained 1/2 cup golden raisins 2 cinnamon sticks 1-1/2 teaspoons cumin 1/2 teaspoon tumeric 5 cups water 2 medium zucchini, cut into chunks 2 cups cous cous
In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, tumeric and water. Bring to simmer, reduce heat and cook for about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls, over cous cous. Back