Chicken Couscous

• 2 tsp. olive oil
• 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• salt
• fresh ground pepper
• 1/4 tsp. turmeric
• pinch of saffron powder
• 1 c. chopped onions
• 2 (13 3/4 or 14 1/2 oz.) cans chicken broth, divided
• 1 (14 oz.) can plum tomatoes, drained
• 1/2 lb. turnips, peeled and cubed
• 10 pearl onions, peeled (3 oz.)
• 1 (3-inch) cinnamon stick
• 2 sprigs fresh parsley
• 2 sprigs plus 2 Tbsp. chopped fresh cilantro
• 2 small zucchini, sliced 1/4-inch thick (1/2 lb.)
• 1/2 c. frozen baby peas
• 1 jalapeno chili, minced or 1/4 tsp. red pepper flakes
• 1 c. quick-cooking couscous (semolina)

1. Heat the oil in a large skillet over medium-high heat.
2. Pat the chicken dry and season it with salt and pepper.
3. Add to skillet with the turmeric and saffron.
4. Cook until browned, about 3 minutes per side.
5. Stir in the chopped onions and cook for 2 minutes more.
6. Add 1 can of the chicken broth and the tomatoes (breaking them up with a spoon), turnips, pearl onions, cinnamon stick, parsley and cilantro sprigs.
7. Cook until liquid is reduced by three quarters, 20 minutes.
8. Add the zucchini, peas and jalapeno chili.
9. Bring to a simmer and cook for 2 minutes.

olive oil, chicken, salt, fresh ground pepper, turmeric, saffron powder, onions, chicken broth, tomatoes, pearl onions, cinnamon stick, parsley, fresh cilantro, zucchini, frozen baby peas, jalapeno chili, couscous

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287740 (may not work)