Morrocan Chicken

In a medium-sized bowl mix together all of the ingredients for the marinade (everything except chicken). Place chicken in a Ziploc bag and pour in marinade. Seal the bag and let it sit for 6-8 hours in the refrigerator. Then remove chicken from the bag and discard marinade.

Grill chicken on a medium low grill for 15-20 minutes or until cooked through. When done, remove it from the grill to a platter and cover it with foil to keep it warm.

In a large saucepan heat oil over medium high heat and add onion and stir. Cook covered for 15 minutes and then add the raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg. Cook covered over low heat until very dark brown but not burned, about 45 minutes. Discard the cloves and cinnamon. The cloves are hard to see. I usually get Ken or Amber to help me locate them!! Keep the onion mixture warm.

Cook the couscous according to the package directions substituting chicken broth for water and placing in the bay leaf. When the couscous is done remove the bay leaf and fluff with a fork. Season with salt and pepper.

Place the couscous in the center of a large platter and top with the grilled chicken followed by the caramelized onion and raisin mixture. Surround chicken with the cooked carrots and garnish with parsley. This is a lovely feast that I am sure you will all enjoy!!