Instructions: 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.

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