Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired) and the pepper. Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. Remove chicken to a platter. 2. Reduce heat to medium-low, add onions to skillet and sauce for about 3 minutes. 3. Add the carrots and saute for 2 minutes. 4. Add the paprika, ginger, tumeric and cinnamon and cook the mixture for 1 minutes, stirring it. 5. Return chicken and their juices to skillet, add lemon wedges and broth. Bring the liquid to a boil, reduce the heat, cover, and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through. Couscous: 6. In a medium-size saucepan, combine the broth, currants, salt (if desired), and all spice, and bring to a boil. 7. Stir in the couscous, boil for 2 minutes, remove pan from heat, cover and let stand for 5 minutes or until the liquid is absorbed. 8. Serve the chicken and carrots over the couscous, surrounded by the lemon wedges.
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 4|
|Calories from Fat: 48 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 62.4mg||19 %|
|Sodium 890.3mg||31 %|
|Potassium 1021.5mg||27 %|
|Total Carbohydrate 76.3g||22 %|
|Dietary Fiber 10.6g||43 %|
|Sugars, other 65.6g|
|Protein 26.8g||38 %|
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Calories per serving: 446
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