Ingredients
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2 tablespoons olive oil or 2 tablespoons canola oil
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8 chicken drumsticks
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3 teaspoons salt
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1/4 teaspoon fresh ground black pepper
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1 onion, cut into thin slices
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2 tablespoons tomato paste
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1 teaspoon paprika
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1 1/2 teaspoons ground cumin
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1/8 teaspoon cayenne
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6 cups water
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3 carrots, cut into 1/4 inch slices
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1 (15 ounce) can chickpeas (1 2/3 cups)
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1/2 cup flat leaf parsley, chopped and packed in
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1 1/3 cups couscous
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1 turnip, peeled and cut into 1/2 inch cubes
Instructions
- In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
- Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
- Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
- Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
- Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
- Stir in 4 cups of the water and the carrots.
- Add in the chicken and bring to a simmer.
- Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
- Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
- Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
- Serve the stew with its broth over the couscous.