Ingredients
2tbspcooking oil
8chicken drumsticks
3tspsalt
¼tsp.fresh-ground black pepper
1onion
1turnip
2tbsptomato paste
1tsppaprika
1½tspground cumin
1tspcayenne
6cupwater
3carrots
1cupcanned chickpeas,(one 15-oz can) drained and rinsed
½cupflat-leaf parsley leaves,packed
1cupcouscous
Preparation
In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
Sprinkle the chicken with ½ teaspoon of salt and black pepper.
Put the chicken in the pan and brown well, about 8 minutes in all. Remove.
Pour off all but 1 tablespoon of the fat. Reduce the 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 2¼ teaspoons of the salt. Cook, stirring, for 1 minute.
Stir in 4 cups of water and carrots. Add the chicken and bring it to a simmer.
Cover and cook for about 20 minutes, stirring the mixture 2 or 3 times, until the chicken and vegetables are almost done.
Stir in the chickpeas and the parsley and simmer for about 5 minutes longer until the chicken and vegetables are done.
Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining ¼ teaspoon salt and the 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.
