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.