Spice it up with this traditional dish from northern Africa
Prep time: 15 minutes – Cook time: 30 minutes
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)
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).
