Make-Ahead Moroccan Chicken

• From: National Chicken Council

Ingredients

• 4 chicken leg quarters, skinned

• 1 Tbs olive oil

• 1 med onion, cut into chunks

• 4 cloves garlic, minced

• 1 Tbs ginger, minced

• 2 med carrots, cut into chunks

• 1 cup canned chickpeas, drained

• 1/2 cup golden raisins

• 2 cinnamon sticks

• 1 1/2 tsp cumin

• 1/2 tsp turmeric

• 5 cups water

• 2 med zucchini, cut into chunks

• 2 cups cooked couscous

This spiced one-pot meal will fill your kitchen with the scents of Morocco. Freezes well for quick weekday lunches.

Directions

• In large, non-stick soup pot, heat olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
• Stir in onion, garlic, ginger, carrots, chickpeas, 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 and season with salt and pepper to taste.
• Serve in large bowls over couscous.