Yield: 4 Servings

4 Chicken leg quarters, skinned (or breast pieces, if preferred)

1 Tbl. Olive Oil

1 Medium onion, cut in chunks

4 Cloves garlic, minced

1 Tbl. Minced ginger

2 Carrots cut in chunks

1 cup Canned chickpeas, drained

½ cup Golden raisins

2 Sticks cinnamon

1 ½ tsp. Cumin

½ tsp. Turmeric

4 Cups water

1 Zucchini cut in chunks

2 Cups Prepared couscous

In a heavy large nonstick saucepan or Dutch oven, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric and water. Bring to a simmer, reduce heat and cook about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Serve in large bowls over couscous.