2 onions, finely chopped

4 tablespoons unsalted butter

1 teaspoon turmeric

½ teaspoon dried hot red pepper flakes

4 teaspoons tomato paste

3 cups chicken broth

1-1/2 cups water

one chicken, cut into 8 pieces

½ pound Kielbasa, cut diagonally into ½ inch slices

2 carrots, peeled and cut diagonally into ½ inch slices

2 turnips, peeled and cut into ½ inch thick wedges

two 3 inch cinnamon sticks

1 bay leaf

1 cup canned chick peas, rinsed well and drained

1-1/2 cups couscous, or to taste


1.  In a heavy saucepan cook the onion in 2 tablespoons butter over moderately low heat, stirring, until it is softened, about 5 minutes.  Add the turmeric and red pepper flakes, and cook the mixture, stirring, for 1 minute.  Stir in the tomato paste, broth, water, chicken, kielbasa, carrot, turnip, cinnamon sticks and bay leaf and simmer the mixture, covered, for 20 minutes, or until the vegetables are tender.  Add the chick peas and simmer the mixture for 5 minutes.

2.  Strain 2 cups of the cooking liquid into a small saucepan, add the remaining 2 tablespoons butter and bring the mixture to a boil.  Stir in the couscous, remove it from the heat and let the mixture stand, covered, for 5 minutes.  Fluff the couscous with a fork, divide it between 4 plates and make a well in the center of each serving.   Transfer meat and vegetables with a slotted spoon into the wells and serve remaining cooking broth separately to moisten the dish as desired.

from Gourmet Magazine, November, 1993

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