4 chicken drumsticks, skinned
4 chicken thighs, skinned
2 tbsp. olive oil
1 med. onion, chopped
Chopped garlic to taste
3 c. chicken broth, warmed
2 tbsp. lime juice
3 carrots, sliced across
2 stalks celery, sliced across
15 oz. garbonzo beans, well drained
14 oz. artichoke hearts well drained

LIME SAUCE:

1 tbsp. lime juice
1/2 tsp. (each) cinnamon, ginger, pepper and turmeric
1 tsp. (each) coriander and salt

RAISIN COUSCOUS:

1 3/4 c. chicken broth
1/3 c. raisins
1/4 tsp. (each) cinnamon, nutmeg
1 c. couscous
2 tbsp. butter

In a small bowl, mix together all lime sauce ingredients. Place chicken pieces in a shallow pan, pour sauce over chicken and set aside for 15 minutes.

In a large Dutch oven, saute chicken pieces in olive oil for 5 minutes. Turn chicken. Add onion, garlic and continue cooking for another 5 minutes. Add chicken broth and lime juice; stir. Add carrots and bring to a boil. Reduce heat and simmer on low until chicken is tender about 20 minutes. Add celery and Garbanzo beans. Place artichoke hearts on top of mixture. Heat thoroughly.

Raisin couscous: in a saucepan, mix chicken broth, raisins, butter and spices. Bring mixture to a boil. Add couscous, cover and remove from heat. Let stand for 5 minutes. Fluff with fork. To serve: place portions of couscous on a plate. With slotted spoon, remove chicken 7 vegetables from pot and place on couscous. Pour juices over all. (I like to serve it on a platter like a paella. Makes for a grand presentation.)