Velma -
Here is one of my favorite chicken recipes, and very healthy, too!
This is very good for fall and winter. You could substitute white rice
for the couscous - brown rice would work too, but as the chickpeas are
very high in fiber, and the brown rice is too, it might be VERY
filling then. - Kate.

Couscous with Chicken and Chickpeas

2 tablespoons cooking oil
8 chicken drumsticks
salt and ground pepper, to taste
1 onion, sliced
1 turnip, peeled and cubed
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne, optional
4 cups water or low-sodium chicken broth (chicken broth is best - it
adds more flavor, making it less likely that you'll have to add salt)
3 carrots, sliced
1 can drained and rinsed chickpeas (also called garbanzo beans) - low sodium
1/2 cup flat-leaf parsley leaves
1 1/3 cups couscous

In a large deep frying pan or dutch oven, heat the oil over moderately
high heat. Sprinkle the chicken with salt, if desired, and the
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 salt
and pepper. Cook, stirring, for 1 minute. Stir in 2 cups of water or
chicken broth and the carrots. Add the chicken and bring to a simmer.
Cover and cook, stirring occasionally, until the chicken and
vegetables are almost done, about 20 minutes. Stir in the chickpeas
and the parsley and simmer until the chicken and vegetables are done,
about 5 minutes longer.

meanwhile, in a medium saucepan, bring remaining 2 cups water or
chicken stock to a boil. Add a pinch of salt (may not be necessary if
using chicken stock) 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 the broth over the couscous.


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