Tunisian Couscous with Chicken and Vegetables

Ingredients

• 2 tbsp Olive oil
• 1.5 lbs Chicken thighs, boneless, skinless
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 medium Carrots, chopped
• 1 medium Zucchini, chopped
• 2 medium Turnips, peeled and cubed
• 1 15-oz can Canned chickpeas, drained and rinsed
• 6 cups Chicken broth
• 1 tbsp Harissa paste
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 0.25 tsp Cinnamon
• 2 cups Couscous
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 pounds of chicken thighs and brown them on all sides, about 3-4 minutes per side. This should take about 10-12 minutes total.
2. 2Remove the browned chicken thighs from the pot and set them aside on a plate. Do not clean the pot.
3. 3Reduce the heat to medium (300°F/150°C). Add the 1 medium chopped onion and 3 cloves minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Add the 2 medium chopped carrots, 1 medium chopped zucchini, and 2 medium peeled and cubed turnips to the pot. Cook, stirring occasionally, for another 5 minutes until the vegetables begin to soften slightly.
5. 5Stir in the 1 15-ounce can of drained and rinsed chickpeas, 6 cups of chicken broth, 1 tablespoon of harissa paste, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 0.25 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to combine everything.
6. 6Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low (200°F/95°C), cover the pot, and return the browned chicken thighs to the pot. Let the stew simmer gently for 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender when pierced with a fork.
7. 7While the stew simmers, prepare the 2 cups of couscous according to the package directions. Ensure it is fluffy and ready to serve.
8. 8Ladle the chicken and vegetable stew over the prepared couscous. Garnish generously with the 2 tablespoons of chopped fresh cilantro before serving.

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