Chicken: 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. Couscous: 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.
