---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chicken, Moroccan
       Yield: 4 servings
       4    Chicken legs & thighs
            Salt & pepper; to taste
       1 tb Olive oil
       1 lg Onion
       1 lb Carrots in 1/2 slices
       2 ts Paprika
       1 ts Ground ginger
     1/4 ts Tumeric
     1/8 ts Cinnamon
       1    Lemon; cut in 8 wedges, seed
       1 c  Chicken broth
       2 c  Chicken broth
     1/2 c  Dried currants
       1 ts Salt; to taste (opt)
     1/8 ts Allspice
       1 c  Quick-cooking couscous
   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.
   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.