North African Chicken Couscous

Servings: Makes 4 Servings

Ingredients:
4 broiler fryer chicken drumsticks, skinned
4 broiler fryer chicken thighs, skinned
Lime Sauce (Directions Below)
2 tbsp olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tbsp limejuice
3 carrots, sliced across
2 ribs celery, sliced across
1 15-ounce garbanzo beans, drained well
1 14-ounce artichoke hearts, drained well
Raisin Couscous (Directions Below)

Preparation:

Spread lime sauce over chicken drumsticks and thighs and set aside about 15 minutes. In a large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken, add onion and garlic stirring as chicken continues to brown for about 5 minutes. Pour chicken broth and limejuice over chicken. Stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender for about 20 minutes.

Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With a slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in a pan, boil juices about 5 minutes and pour into gravy boat with spout.

To serve, mount Raisin Couscous, top with chicken and vegetables and pour juice over all.

RAISIN COUSCOUS: In a small saucepan, mix together 1 ¾ cups chicken broth, 1/3-cup raisins, 2 tablespoons butter, ¼ tsp cinnamon and ¼ tsp nutmeg. Boil 2 minutes over high heat. Stir in 1-cup couscous, cover and remove from heat. Let stand for 5 minutes, fluff with a fork and serve immediately.

LIME SAUCE: in a small bowl, mix together 1 tbsp fresh limejuice, 1 tsp coriander, 1 tsp salt and ½ tsp each of ground cinnamon, ginger, turmeric and pepper.