Braised Moroccan Style Chicken

3 1/2 to 4 lb. / 1.75 kg Roasting Chicken, cut into pieces, skin removed
1 1/2 teas. / 7.5 mL Watkins Garlic Granules, divided
Freshly-Ground Watkins Sea Salt
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
1 Large Yellow Onion, cut into large pieces
2 1/2 teas. / 12.5 mL Watkins Apple Bake Seasoning
1/2 teas. / 2.5 mL Watkins Onion & Garlic Pepper
3 Cups / 750 mL Peeled Baby Carrots
1 Medium Red or Green Bell Pepper, cut into 1 inch / 2.5 cm squares
3 Small Zucchini, sliced 1/2 inch / 1 cm thick
1 Can (15 oz. / 425 g) Garbanzo Beans, drained and rinsed
1 1/2 Cups / 325 mL Uncooked Couscous
Watkins Cilantro and Watkins Calypso Hot Pepper Sauce

Sprinkle chicken with 1 teas. / 5 mL of the garlic granules and salt, to taste; set aside. Heat grapeseed oil in large kettle or Dutch oven. Add onion and saute until soft. Stir in apple bake seasoning and pepper; saute 2 minutes longer. Add chicken and turn until lightly coasted with the spices. Add water and remaining garlic granules; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Stir in carrots and simmer 10 minutes. Stir in red pepper and zucchini. Cover and simmer an additional 5 minutes. Add garbanzo beans and simmer; uncovered 2 to 3 minutes or until heated through. With a slotted spoon, transfer chicken and vegetables to a platter; keep warm. Add the couscous to the Dutch oven, remove from heat. Cover and let stand 5 minutes or until tender. Spoon couscous onto serving plate and place chicken and vegetables on top. Sprinkle with cilantro and pass with calypso sauce. Makes 6 servings.

Nutritional Information Per Serving:
Calories 250, protein 24 g, Carbohydrates 21 g, Sodium 100 mg, Fat 10 g, Saturated Fat 1 g, Cholesterol 70 mg, Dietary Fiber 3 g

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