2 tb Olive or vegetable oil
2 1/2 to 3 pound cut-up
-broiler- fryer chicken
1 c Water
2 ts Ground coriander
1 1/2 teaspoons salt
1 ts Chicken bouillon granules
1/4 ts Ground red pepper
-(cayenne)
1/4 ts Ground turmeric
4 sm Carrots, cut into 2-inch
-pieces
2 md Onions, sliced
2 md Turnips, cut into fourths
2 Cloves garlic, finely
-chopped
3 md Zucchini, cut into l/4-inch
-slices
1 cn (15 ounces) garbanzo beans,
-drained
Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat
about 15 minutes or until brown on all sides. Drain fat from Dutch
oven. Add water, coriander, salt, bouillon granules, red pepper,
turmeric, carrots, onions, turnips and garlic to chicken in Dutch
oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Add zucchini to chicken mixture. Cover and simmer about 10 minutes or
until thickest pieces of chicken are done and vegetables are tender.
Add beans. Heat 5 minutes; keep warm.
Prepare Couscous. Mound on center of heated platter. Arrange chicken
and vegetables around couscous.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
