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Morroccan Chicken with Couscous




List of Ingredients



• 5 pound roasting chicken, cut into pieces
  
• 3 carrots`
  
• 3 white turnips
  
• 1 small head of cabbage
  
• 1 small egg plant (we don't like eggplant, so I add some extra zucchini)
  
• 3 small zucchini
  
• 1/4 cup oil
  
• 2 medium onions, sliced
  
• 3 bay leaves, crumbled
  
• 2 cloves garlic
  
• 2 teaspoons tumeric
  
• 1 1/2 teaspoons salt
  
• 1 teaspoon ground cumin
  
• 3/4 teaspoons all spice
  
• 1/2 teaspoon cayenne pepper
  
• 2 cans chicken broth
  
• 1 cup dark seedless raisins
  
• 1/2 cup butter, melted
  
• 1 can chickpeas, drained (We don't like these, so I don't add them)
  






Instructions



1. 
   Wash chicken pieces under cold running water; dry well with paper towels. Wans and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.
   
   
2. 
   Wash chicken pieces under cold running water; dry well with paper towels. Wans and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.
   
   
3. Prepare couscous as pacage directions. Add butter, drained raisins and the remaining 1/2 teaspoon of tumeric; toss to combine. Add chick-peas to chicken and vegetables; cook 5minutes longer
   
4. To serve, Transfer couscous to a serving platter. With a slotted spoon, transfer chicken and veggies to platter, arranging attractively over the couscous. Pour sauce in the Dutch oven into a bowl and serve with the couscous