Moroccan Lemon Chicken

For a delightful taste from the old country of Morocco, this lemon chicken recipe will put the aroma of the majestic land of the Sahara desert in your kitchen. You can experience a taste from across the globe in the comfort of your own home. Just follow this simple recipe and fill your family's bellies with a flavor you will want to add to your future meal planning.

Ingredients:

1 2lb chicken - cut into pieces or use chicken breast or quarters.

½ sm. Bag baby carrots

1 lg. zucchini

1 lg. yellow (banana) squash

2 med. Purple top turnips (peeled)

½ med. Onion (chopped)

1 lemon skin (thinly sliced)

Water

1 box instant Couscous (regular without flavoring) (found in the rice isle in your grocery store.

2 TBL. Olive oil

1 tsp ground cumin

½ tsp black pepper

½ tsp ground ginger

½ tsp garlic powder

½ tsp cinnamon (optional, but for the true Moroccan flavor, I recommend you use it)

2 tsp salt

In large pot, sauté onion and lemon peel in olive oil. Add cumin, pepper, ginger, garlic powder, cinnamon, and salt. Stir well on medium-low heat. Allow mixture to simmer until onion appears clear.

Add chicken pieces. Brown one side on medium heat, then turn and brown the other side. Add water until it covers chicken completely with about one inch excess. Cover and continue cooking on medium heat for 45 minutes.

Add carrots and turnips. Cover and continue cooking for 30 minutes on medium heat. Add zucchini and squash. Continue cooking for one hour.

Pour Couscous into a bowl with a lid. Stir in broth from chicken mixture until broth line is about ¼ inch above Couscous. Cover and let stand.

When chicken mixture is finished cooking, pour Couscous into a pile on a large platter. Form a bowl (crater-like) in the center of the Couscous. Strain chicken mixture (saving broth) and set in center of Couscous.

Pour leftover broth into serving bowl.

For a true Moroccan affect, eat this tantalizing meal directly from the platter using your hand and a spoon. If you are thoroughly Americanized like me, serve on individual plates.

Bon appetite!