Couscous with Chicken and Chickpeas Recipe

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.