An aromatic, Moroccan-style spiced chicken stew with onion, carrot, chickpeas, golden raisins and zucchini. Serve over couscous.

Hearty Moroccan Chicken

1 tablespoon olive oil

4 chicken leg quarters, skinned
1 medium onion, cut in chunks
4 cloves garlic, minced
1 tablespoon minced ginger
2 carrots, cut in chunks
1 cup canned chickpeas, rinsed and drained
1/2 cup golden raisins
2 sticks cinnamon
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
5 cups water
2 zucchini, cut in chunks

Cooked couscous for accompaniment

1. In heavy large nonstick saucepan or Dutch oven, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
2. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, tumeric and water. Bring to a simmer, reduce heat and cook about 20 minutes.
3. Stir in zucchini and simmer an additional 10 minutes.
4. Remove cinnamon sticks. Serve in large, shallow bowls over couscous.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.