Nutrition Information per serving:
- Calories: 166
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 39mg
- Sodium: 120mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Total Sugars: 2g
- Protein: 15g
- Calcium: 29mg
- Iron: 1mg
Ingredients
- Nonstick cooking spray
- 6 Chicken drumsticks, with bone and skin, raw (about 3.7 oz each)
- 1 Tbsp Canola oil
- ½ tsp Cinnamon, dried, ground
- 1 tsp Coriander, dried, ground
- 1 tsp Cumin, dried, ground
- 1 tsp Ginger, dried, ground
- 1⅛ cups Carrots, fresh, peeled, ½" diced
- 1 cup Onion, raw, ¼" diced
- ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
- 2 cups Chicken broth, low-sodium
- ¼ cup Olives, black, ripe, canned, drained, sliced
- ½ cup Couscous, uncooked
- ½ Tbsp Mint leaves, fresh, chopped
Instructions
1. Coat a small skillet with nonstick cooking spray.
2. Heat the skillet on medium–high heat. Brown chicken on all four sides, about 2–3 minutes per side.
3. Remove chicken from skillet and put on a plate; remove skin; cover, and set aside.
4. In the same skillet used to brown the chicken, heat oil on medium. Add cinnamon, coriander, cumin, and ginger to the skillet, and toast them while stirring continuously, about 2 minutes.
5. Add carrots and onion to skillet; continue cooking the vegetables and spices on medium heat for 3–4 minutes or until the onions are tender, but not brown.
6. Add lemon juice, 1 cup chicken broth, and olives to the skillet (reserve remaining chicken broth for step 9). Increase the heat to medium–high. Bring to a boil.
7. Return the chicken legs to the skillet, and return to a boil.
8. Reduce heat to medium–low. Cover and simmer for 20–25 minutes, until internal temperature of chicken reaches 165° F.
9. Prepare the couscous: In a small saucepan, add 1 cup of chicken broth. Bring to a boil on medium–high heat on the stove. Stir in couscous, and remove from the heat. Cover, and let stand for 10 minutes. When done, couscous will be soft.
10. Fluff couscous with a fork, and gently stir in the mint.
11. Serve one drumstick, ⅓ cup mixed vegetables, and ¼ cup couscous.
Variations:
If chicken is frozen, defrost in the refrigerator. Hold raw chicken at 40° F or lower.
Add hot chili sauce if desired. The addition of hot chili sauce will increase the amount of sodium in the recipe.
Traditionally couscous is cooked over broth and vegetables or water, but the cooking method was modified for ease of preparation in the CACFP.
When taking temperature of raw chicken, do not touch the bone—as it is hotter than the meat.