General
Chicken simmered with carrots, olives, lemon and a Moroccan-style spice blend, served over mint couscous.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Saucepan · Frying pan with a lid · Fork · Food thermometer · Clean serving plate
7 clear steps
Heat olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2–3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm.
Add spice blend to sauté pan and toast gently.
Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown.
Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F (74 °C)). Check the stated internal temperature with a food thermometer.
Meanwhile, prepare the couscous by bringing chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes.
Fluff couscous with a fork, and gently mix in the mint.
When chicken is cooked, add salt. Divide chicken, couscous and sauce evenly among four serving bowls. Add the optional chili sauce to taste.
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