4    Chicken legs & thighs

           Salt & pepper; to taste
      1 tb Olive oil

      1 lg Onion

      1 lb Carrots in 1/2" slices

      2 ts Paprika

      1 ts Ground ginger

    1/4 ts Tumeric

    1/8 ts Cinnamon

      1    Lemon; cut in 8 wedges, seed

      1 c  Chicken broth

      2 c  Chicken broth

    1/2 c  Dried currants

      1 ts Salt; to taste (opt)

    1/8 ts Allspice

      1 c  Quick-cooking couscous

  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.