Chicken with Lime Sauce and Raisin Couscous

Chicken:
4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can garbanzo beans, drained well
1 (14-ounce) can artichoke hearts, drained well

Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper

Raisin Couscous:
1-3/4 cups chicken broth
1/3 cup raisins
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous

Lime Sauce:
In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.

Chicken:
Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.

In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.

Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.

Raisin Couscous:
In small saucepan, mix together chicken broth, raisins, butter, cinnamon and 1nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.

To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

Yield: 4 servings