||Recipes / African
Food / North African
* 4 broiler-fryer chicken drumsticks, skinned
* 4 broiler-fryer chicken thighs, skinned
* Lime Sauce (see preparation below)
* 2 tbsp olive oil
* 1 medium onion, chopped
* 5 cloves garlic, minced
* 3 cups chicken broth, warmed
* 2 tbsp lime juice
* 3 carrots, sliced across
* 2 ribs celery, sliced across
* 1 (15 oz) garbanzo beans, drained well
* 1 (14 oz) artichoke hearts, drained well
* Raisin Couscous (see preparation below)
For: 4 servings
Spread Lime Sauce over chicken drumsticks and thighs and set aside about
In large Dutch oven, pour 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.
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, tumeric
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.