Susan,IL (3:17:51 PM) :

Morrocan Chicken With Couscous
Recipe By : Russ Wilson
Serving Size : 8

5 pounds roasting chicken -- cut into pieces
3 carrots
3 white turnips
1 small head of cabbage
1 small eggplant (I add extra zucchini)
3 small zucchini
1/4 cup peanut oil (or olive or vegetable)
2 medium onions -- sliced
3 bay leaves -- crumbled
2 cloves minced garlic
2 teaspoons ground tumeric
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 cans condensed chicken broth, undiluted
1 cup dark seedless raisins
1/2 cup butter or margarine -- melted
1 can chick-peas -- drained

Wash chicken pieces under cold running water; dry well with paper towels. Wans and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.

In a 6 quart dutch oven over medium high heat, heat the oil. Add chicken pieces to dutch oven and brown on both sides. As chicken is browned, remove to a shallow pan. Continue cooking chicken until all pieces are browned. In fat remaining in Dutch oven, saute onions until golden. Add bay leaves, garlic, 1 1/2 teaspoons of tumeric, salt, cumin, allspice and cayenne pepper. Cook, stirring, 5minutes. Add chicken broth, chicken, turnips, cabbage and carrots. Cook covered for 40 minutes. Meanwhile, place raisins in a small bowl; pour hot water over raisins to cover...let stand 30minutes; drain. Add the eggplant and zucchini to the dutch oven. cook 10 minutes longer.

Prepare couscous as pacage directions. Add butter, drained raisins and the remaining 1/2 teaspoon of tumeric; toss to combine. Add chick-peas to chicken and vegetables; cook 5minutes longer.

To serve, Transfer couscous to a serving platter. With a slotted spoon, transfer chicken and veggies to platter, arranging attractively over the couscous. Pour sauce in the Dutch oven into a bowl and serve with the couscous