Moroccan Spiced Chicken With Lemon And Carrots

A warming meal on a cool day - the spices add just the right note.

Heat oil in heavy , large skillet over medium-high heat.

Season chicken with salt and pepper.

Add to skillet and cook until brown on both sides.

Transfer to plate and set aside.

Add onion to skillet.

Reduce heat to medium-low and cook until tender , stirring occasionally , about 8 minutes.

Add carrots and stir 2 minutes.

Add spices and stir 1 minute.

Return chicken to skillet.

Add lemon and stock.

Bring to boil.

Reduce heat , cover and simmer until chicken is cooked through , turning occasionally , about 30 minutes.

Serve over spiced couscous , arranging lemon wedges as garnish.

olive oil, chicken legs, onion, carrot, paprika, ground ginger, turmeric, cinnamon, lemon, chicken stock, couscous