Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
4 skinned broiler-fryer chicken drumsticks
4 skinned broiler-fryer chicken thighs
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced
2 ribs celery, sliced
1 (15-ounce) can garbanzo beans, drained
1 (14-ounce) can artichoke hearts, drained
Raisin Couscous:
1 3/4 cups chicken broth
1/3 cup raisins
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous


1. Prepare Lime Sauce: In small bowl, combine fresh lime juice, coriander, salt, pepper, cinnamon, ginger and tumeric.
2. Prepare Chicken: Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes. In large Dutch oven, heat olive oil over medium high heat. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes.
3. Add chicken broth and lime juice; 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 heat.
4. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more.
5. Prepare Raisin Couscous: In small saucepan, mix together chicken broth, raisins, butter, cinnamon and nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork.
6. 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.
7. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

A staple of North African cuisine, couscous is granular semolina.

Chicken Raisin Couscous
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