Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 30 minutes | 4 servings | 2 chicken legs, ½ C couscous, ½ C sauce |
| 1 Tbsp olive oil | | 1 lb skinless chicken legs, split (about 4 whole legs) | | 1 Tbsp Moroccan spice blend* | | 1 C carrots, rinsed, peeled, and diced | | 1 C onion, diced | | ¼ C lemon juice | | 2 C low-sodium chicken broth | | ½ C ripe black olives, sliced | | ¼ tsp salt | | 1 Tbsp chili sauce (optional) | For couscous: 1 C low-sodium chicken broth
1 C couscous (try whole-wheat couscous)
1 Tbsp fresh mint, rinsed, dried, and shredded thin (or 1 tsp dried) | | | calories | 333 | | Total fat | 12 g | | Saturated fat | 2 g | | Cholesterol | 51 mg | | Sodium | 415 mg | | Total fiber | 6 g | | Protein | 24 g | | Carbohydrates | 36 g | | Potassium | 478 mg | |
Directions -
| 1 | 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. | -
| 2 | Add spice blend to sauté pan and toast gently. | -
| 3 | Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown. | -
| 4 | 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). | -
| 5 | 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. | -
| 6 | Fluff couscous with a fork, and gently mix in the mint. | -
| 7 | When chicken is cooked, add salt. Serve two chicken legs over ½ cup couscous topped with ½ cup sauce in a serving bowl. Add chili sauce to taste. | Tip: Try serving with a side of Cinnamon-Glazed Baby Carrots. * You also can make your own Moroccan spice blend by mixing 1 teaspoon each of ground coriander, ground cumin, ground ginger, and ground cinnamon per 1 pound of meat or chicken. Make this mix in advance and store it in your pantry to use as needed. |
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