Recipe(tried): Mediterranean Chicken - Anne, this is a McCalls recipe with chicken & turnips....

From McCalls Cooking School:

They call it Couscous tho....

4-5 lb. roasting chicken, cut in 8 pieces
3 carrots
3 white turnips
1 small head cabbage (1 lb.)
1 small eggplant (1 lb.)
3 small zucchini (1 lb)
1/4 cup peanut, olive or salad oil
2 med. onions, peeled and sliced
ground turmeric
1 tespoon ground cumin
3/4 teaspoon ground allspice
1 1/2 teaspoon salt
1/2 -1 teaspoon cayene
2 cloves garlic, crushed
3 bay leaves, crumbled
2 cans (10 1/2 oz. size) condensed chicken broth, undiluted
1 cup dark raisins
1 pkg. (1 lb) couscous or semolina
1/2 cup butter, melted
1 can (1 lb.) chick peas, drained

Wash chiicken pieces in cold running water;dry well on paper towels. Wash and prepare vegetables;Pare carrots, and halve crosswise, pare turnips and quarter;cut cabbage in wedges;slice eggplant crosswise 1/4" thick;slice zucchini 1/4" thick. In hot oil in 6-qt. Dutch oven, brown chicken, turning with tongs on all sides, until browned-30 minutes in all. Brown enough at one time to make a single layer in bottom of Dutch oven. As chicken is browned, remove with tongs to shallow pan. Continue browning chicken until all pieces are browned;remove. In remaining fat in Dutch oven, saute onion, stirring until golden-5 minutes. Add 1 1/2 teaspoons turmeric, cumin, allspice, salt, cayenne, garlic and bay leaves; cook, stirring, 5 minutes. Add chicken broth, carrots, turnips and cabbage. Add chicken, along with any juices in pan. Cook covered, 40 minutes. Add eggplant and zucchini;cook 10 min longer. Meanwhile, pour hot water over raisins to cover;let stand 1/2 hour;drain. Prepare couscous as package label directs. Toss couscous with butter, drianed raisins and 1/2 teaspoon turmeric just to combine. (Keep hot in colander lined with two towels and placed over hot water.)Add chick peas to chicken;cook 5 minutes. To serve, mound couscous in center of large warm platter. With slotted utensil, lift chicken and vegetables to platter arranging attractively around couscous. Pour sauce in Dutch oven into sauceboat to serve along with couscous. Makes 6-8 servings.