Chicken and Vegetables with Couscous

Name: Chicken and Vegetables with Couscous
Ingredients: 2 chickens (2½ to 3 pounds each), each cut into 8 pieces; 2 onions, cut into ¼-inch dice; ¼ cup olive oil; 8 cups Berta’s Chicken Stock or canned broth; 6 cloves garlic, coarsely chopped; 3 cinnamon sticks, each 3 inches long; 8 cups Berta’s Chicken Stock or canned broth; 4 cups steamed couscous; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2 cups pitted prunes, halved; 1 cup golden raisins; 1 large red bell pepper, cored, seeded, and cut into ¼-inch dice; 5 ripe plum tomatoes, seeded and cut into ½-inch dice; 2 zucchini, cut into ¼-inch dice; 1 large white turnip, peeled and cut into ¼-inch dice; ½ teaspoon salt; 2 carrots, peeled and cut into ¼-inch dice; ½ teaspoon ground turmeric; ½ teaspoon freshly ground black pepper; 2 teaspoons good-quality curry powder; 2 teaspoons ground cumin

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve combined fresh garden vegetables, chicken, prunes, raisins, and rich Moroccan spices in this pungent chicken stew. Serve it over steamed couscous in large bowls, and savor the gravy.

Ingredients

2 chickens (2½ to 3 pounds each), each cut into 8 pieces
¼ cup olive oil

Main course

Method

Rinse the chicken pieces well and remove the skin (reserve the wings for another use). Pat the pieces dry.
Heat the oil in a large dutch oven. Cook the chicken in small batches until opaque and slightly golden on both sides. Do not overcook it. Using a slotted spoon, transfer the chicken to a dish and set it aside.
Add the onions and garlic to the dut