Moroccan Couscous

Serves 6

3 1/2 pound chicken cut in 6 pieces
4 Tabkespoons butter
1/4 cup vegetable oil
1 large onion, cut into wedges
1/2  pound quartered plum tomatoes
1 cup fresh chopped parsley
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground 
black pepper
1 teaspoon ground turmeric
1 whole jalapeno chili
1 cinnamon stick
1/4 teaspoon cayenne pepper
1/8 teaspoon crushed saffron threads
5 small, peeled, quartered turnips
4 large carrots peeled and quartered 
1 large acorn squash peeled, seeded, cut into 2 inch pieces
3 small zucchini cut quartered lengthwise then crosswise
16 ounces canned garbanzo beans
2 1/4 cups water
1 1/2 teaspoons salt
3 cups couscous about 18 ounces
4 cups canned chicken broth

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes.
Using tongs remove chicken from cooking liquid: reserve cooking liquid. Skin and bone chicken; cut into bite size pieces. 

Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minutes. 

Add tomatoes and next 8 ingredients and stir 30 seconds. 

Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. 

Uncover and cook until vegetables are tender, about 5 minutes. 

Add chicken pieces to sauce and cook until heated through, about 3 minutes. 

Discard jalapeno. 

Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in ouscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. 

Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.

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