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CHICKEN COUSCOUS



5 lb. roasting chicken, cut in 8 pieces
cup peanut oil
2 sliced, medium onions
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoons turmeric
1 teaspoons salt
1 teaspoons cayenne
2 crushed, cloves of garlic
2 bay leaves
2 cans (about 20 ounces total) condensed chicken broth
3 carrots, halved
4 white turnips, cut in quarters
1 small head of cabbage, cut in wedges
1 eggplant, sliced inch thick
3 sliced, zucchini
1 cup dark raisin
1 lb. pkg. couscous
cup of melted butter
teaspoon turmeric
1-16 ounce can chickpeas, drained
In a large 6-quart Dutch oven, brown chicken and onions in peanut oil, about 15 to 20 minutes. Add 1 teaspoons of turmeric, allspice, cumin, salt, cayenne, garlic, bay leaves and chicken broth, mix well. Add carrots, turnips and cabbage, cook covered for 20 minutes. Add eggplants and zucchini, cook 20 minutes more.
While this mixture cooks; place raisins in a small bowl and cover with hot water, let stand until needed. Prepare couscous according to directions on the package. Toss with butter, add drained raisin and turmeric, set aside and keep warm.
Add chickpeas to the chicken; cook 5 more minutes. To serve, mound couscous on platter, surrounded by the chicken and vegetables. Serve with the sauce.


If you like cooking and trying new recipes take a look at Anna May's international cookbook "One World, One Family, Many Recipes". Or take a look at this week's recipe.

 

 

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