West African Couscous
Posted By: Staff
to 5 Pounds of roasting chicken, cut in 8 pieces 1/2 Cup peanut oil 2 Medium onions, peeled and sliced 1 1/2 Teaspoons of turmeric 1 Teaspoon ground cumin 1 Teaspoon ground allspice 1 1/2 Teaspoons of salt 1 to 2 Teaspoons of cayenne 2 Cloves of garlic, crushed 3 Bay leaves 2 Cans (10 3/4 ounce size) of condensed chicken broth, undiluted 3 Carrots, pared and halved crosswise 3 White turnips, pared and cut in quarters 1 Small head of cabbage, cut into wedges 1 Small eggplant, sliced ¼-inch thick 3 Zucchini, sliced 1 Cup of dark raisins 1 Package (1 Pound) of couscous 1/2 Cup of butter, melted 1/2 Teaspoon of turmeric 1 Can (1 Pound) chick-peas, drained
Wash the chicken pieces in cold water; drain them on paper towels. In hot oil in a 6-quart Dutch oven, brown the chicken and onion, turning the chicken on all sides, 15 to 20 minutes, or until nicely browned. Add 1 1/2 teaspoons of turmeric, cumin, allspice, salt, cayenne, garlic, bay leaves, and the chicken broth; stir to mix well. Add the carrots, turnips, and cabbage; cook, covered, 20 minutes. Add eggplants and zucchini; cook 20 minutes longer. Meanwhile, in a small bowl, pour hot water over raisins to cover; let stand until needed. Prepare the couscous as package label indicates. Toss with butter, drained raisins, and turmeric. (Keep couscous hot in colander lined with 2 towels, over hot water.) Add chick-peas to the chicken; cook for 5 minutes longer. To serve, mound couscous on platter, surrounded by the chicken and vegetables. Serve with the sauce.