8 ea Thighs, chicken, skinned,
-- broiler/fryer type
1 tb Oil, vegetable
1 lg Onion, chopped
2 lg Garlic, cloves, minced
1/2 ts Turmeric
1/4 ts Cinnamon
1/8 ts Pepper, red
4 ea Cloves, whole
2 ea Bay leaves
4 c Stock, chicken
16 oz Tomatoes, whole, canned
-- quartered with juice
1 md Pepper, green, sliced in
-- 1-inch pieces
2 ea Carrots, sliced
1/2 ts Salt
19 oz Chick peas, drained
4 c Couscous, hot, steamed
1/4 c Raisins, seedless
1/4 c Almonds, sliced
Pour the oil into a Dutch oven over medium-high heat. Add the
onion, garlic, and cook, stirring, about 2 minutes or until the onion
is soft but not brown.
Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over medium-high heat until
liquid boils.
Reduce heat to low, cover and cook for 25 minutes.
Add tomatoes, green pepper, carrots, and salt, and cook for
another 10 minutes or until the chicken and the vegetables are tender.
In each of eight soup plates, place one-eighth of the couscous.
With a slotted spoon, arrange the chicken and vegetables around the
couscous. Ladle broth over all, sprinkle with raisins and almonds.
Serve.
