A richly flavorful chicken dish with carrots, celery, garbanzo beans and artichoke hearts, served over cinnamon-scented couscous studded with raisins.
Lime Sauce (recipe follows)
4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) garbanzo beans, drained and rinsed
1 (14-ounce) artichoke hearts, drained and rinsed
Raisin Couscous (recipe follows)
- Prepare Lime Sauce.
- Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.
- In large Dutch oven, pour in 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, about 5 minutes.
- Pour chicken broth and lime juice 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, 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 slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.
- To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.
Makes 4 servings.
Lime Sauce: In small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, turmeric and pepper.
Raisin Couscous: In small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Boil 2 minutes over high heat. Stir in 1 cup couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.