Show Moroccan-Spice- d Chicken TCgine Kvtuy Lfe Vvjev Cevtfr Cvf "Saffron ghu (Ml casserole a tffffe extra flavor” fan If you can't find! package of thighs at the market buy whole chickens You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use 84 poundcutbonales skinless chicken into 12-lnc- h thigha strips 12 teaspoon salt 2 tablespoons ofive oil 12 cup ehoppad rad onion ' 1 madium-ain- d zucchini shredded 13 cup drained and ehoppad tun-dritomatoea cups chicken broth 2'i 1 can (Wi ounces) garbanzo beans rinsed and drained 3 tablespoons golden raisins ' 1 teaspoons ground cumin 1 teaspoon crumbled saffron threads 12 teaspoon ground allspice 12 teaspoon ground nutmeg 14 teaspoon ground white popper 1 ct unoooked oouaoouo 8 tablespoons chopped fresh cilantro leaves for garnMi I ed I Sprinkle the chicken with sab Place the olive oil in a large Dutch oven over medi- um heat Add the chicken onion zucchi- ni and tomatoes Cook stirring until the chicken is no longer pink and the vegetables are tender about 4 to 6 minutes 2 Add all remaining ingredients except the couscous and cilantro Bring to a boil over high heat Stir in the couscous cover and remove from the beat Let stand for 5 to 7 minutes or until the liquid is absorbed Fluff the couscous with a fork Serve sprinkled with cilantro Serves 8 to 8 Per serving (baaed on 8): 880 calories BOg carbohydrates 23g protein lOg fat 45mg cholesterol For more Simply Delidout and other great recipes visit Epiourfouaxom the online home of Boa Appdtlt — and Gourmet magazines l continued “inraninnTM SffTwsnse snni rnnsn (J !' V i ft i |