CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
n high.
Cook the chicken in batches until golden.Remove
PLEASE NOTE: This recipe lists canned chickpeas in the
To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon
tarting to brown. Stir in Moroccan seasoning and cook for 1
Coat chicken in seasoning. Heat 1 tbsp
edium-high heat.
Add chicken and turn pieces often to
fresh ginger, lemon zest and chicken chunks and saute for two
ased saucepan on high. Brown chicken in 2 batches for 3
n medium-high heat. Add chicken; cook for 5 mins or
ll marinade ingredients together, except chicken, to a food processor and
Preheat broiler. Line a baking tray with parchment paper.
Cover chicken wings and ends of drumsticks with foil to prevent burning. Brush chicken with marinade and arrange on tray. Broil for 6-8 mins. Discard foil.
Meanwhile, in a medium bowl, prepare couscous according to package instructions. Add arugula and tomato.
Distribute couscous between serving plates. Arrange chicken on top and sprinkle with pistachios. Serve with lemon wedges.
sh the chicken & marinate
Cut off and discard chicken wing tips; cut wings in
Cook chicken in hot oil in a Dutch oven over medium-high heat 5 minutes or until chicken is done. Stir in remaining ingredients. Reduce heat to low, and simmer 15 minutes.
Place the chicken thighs in a shallow dish, combine the Moroccan spice mix
turn heat to medium. Coat chicken with the 1/2 cup
he top.
NOTE: Moroccan Seasoning recipe#141053 is a good substitute
Place chicken in a large bowl. Add