Moroccan Chicken Stew With Couscous

• 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)

Directions

• 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).

• 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.