Chicken Morocco - cooking recipe

Ingredients

4 chicken leg quarters, skinned
1 tablespoon olive oil
1 medium onion, cut into chunks
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 medium carrots, cut into chunks
1 cup canned chick-peas, drained
1/2 cup golden raisin
2 cinnamon sticks
1 1/2 teaspoons cumin
1/2 teaspoon turmeric
5 cups water
2 medium zucchini, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups couscous

Preparation

In a large saucepan or Dutch oven, place 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, turmeric, and water.
Bring to a simmer, reduce heat to low and cook about 20 minutes.
Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside.
Stir in zucchini to the chicken in the pot, and cook about 10 minutes more.
Remove cinnamon sticks and add salt and pepper.
Serve chicken over the couscous with sauce spooned over.