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18 deliciously healthy dinners moroccan chicken stew with couscous Prep time: 15 minutes Cook time: 30 minutes spice it up with this traditional dish from northern Africa 1 Tbsp olive oil 1 lb skinless chicken legs, split (about 4 whole legs) 1 Tbsp Moroccan spice blend* 1 C carrots, rinsed, peeled, and diced 1 C onion, diced ¼ C lemon juice 2 C low-sodium chicken broth ½ C ripe black olives, sliced ¼ tsp salt 1 Tbsp chili sauce (optional) For couscous: 1 C low-sodium chicken broth 1 C couscous (try whole-wheat couscous) 1 Tbsp fresh mint, rinsed, dried, and shredded thin (or 1 tsp dried) 1 Heat olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2–3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm. 2 Add spice blend to sauté pan and toast gently. 3 Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown. 4 Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F). continued on page 19