Moroccan Chicken With Couscous

• 1 1/4 lb chicken legs
• 2 tbsp Moroccan seasoning mix
• 2 tbsp oil
• 2 None carrots, sliced
• 1 None onion, roughly chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 cup apricot nectar
• 2/3 cup chicken stock
• 1.5 oz pitted prunes
• 3.5 oz couscous
• 1 tbsp butter
• 1 None zucchini, diced

1. Coat chicken in seasoning. Heat 1 tbsp oil in a heavy-bottomed frying pan and brown chicken. Set aside.
2. Add remaining oil to pan and reduce heat to medium. Saute carrots and onion for 5-8 mins, until tender. Add garlic and ginger. Cook for 1 min, until fragrant. Return chicken to pan along with apricot nectar and stock. Cover and simmer for 25 mins. Add prunes and simmer for 10 mins, or until chicken is cooked through.
3. Meanwhile, cover couscous with 1/2 cup boiling water. Cover and set aside for 5 mins. Melt butter in a small frying pan. Saute zucchini for 8-10 mins. Fluff up couscous with a fork and stir in zucchini. Season to taste. Serve with chicken.

chicken, seasoning mix, oil, carrots, onion, garlic, ginger, apricot nectar, chicken stock, prunes, couscous, butter, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/30378 (may not work)