Moroccan Chicken

Gluten Free Success! My family ate seconds and asked for more.

Brown in 1T olive oil over medium-high heat:
8 chicken thighs, bone in, skin off, salt & peppered to taste

Remove to a platter. Saute:
1c chopped onion
2c carrots, in 1/2 inch chunks

Sprinkle on & stir:
2t paprika
1T fresh gingerroot, grated (I used 1t dried)
1/4t turmeric
1/4t cinnamon

Add:
3T lemon juice
1c chicken broth
1T brown sugar

Return chicken to the pan, bring broth to a boil and reduce heat. Cover and simmer for 30 min, or until chicken is fork tender and cooked through. Stir in 1 15oz can of garbanzo beans (drained), if desired, and heat through about 5 min. Serve over brown rice or couscous.

Black Bean and Couscous Salad

This makes a pretty large batch.

1 c uncooked couscous
1 ¼ c chicken broth
3 T olive oil
2 T fresh lime juice
1 t red wine vinegar
½ t cumin
8 green onions, chopped
1 red bell pepper chopped
¼ c chopped cilantro
1 c corn kernels
2 (15 oz) cans black beans, drained and rinsed
Salt and pepper to taste

Bring broth to a boil; stir in couscous. Cover pot and remove from heat; let stand 5 minutes. In a large bowl, whisk olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff couscous well, breaking up any chunks. Add to bowl and stir well. Season and refrigerate. Best if left overnight.