About the Recipe
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
1 C onion, diced
� C lemon juice
2 C low-sodium chicken broth
� C ripe black olives, sliced
� tsp salt
1 Tbsp chili sauce (optional)
1 C low-sodium chicken broth
1 C couscous (try whole-wheat
1 Tbsp fresh mint, rinsed, dried, and
shredded thin (or 1 tsp dried)
1 Heat olive oil in a large saut� 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 saut� pan and toast gently.
3 Add carrots and onion to saut� 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 saut�
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
6 Fluff couscous with a fork, and gently mix in the
7 When chicken is cooked, add salt. Serve two chicken
legs over � cup couscous topped with � cup sauce
in a serving bowl. Add chili sauce to taste.