Moroccan Style Couscous

• 1 12 lbs boneless chicken thighs
• 4 cups low sodium chicken broth
• 1 tablespoon oil
• 14 cup tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 14 teaspoon ground cayenne pepper
• 18 teaspoon ground cinnamon
• 12 cup of dried raisins
• 1 medium onion, sliced thin
• 1 tablespoon minced garlic
• 1 lb butternut squash, cubbed
• 2 turnips, cubbed
• 1 lb carrot, cubbed
• 1 (10 ounce) can chickpeas, rinsed and drained

1. In 1 tbsp of oil fry your garlic.
2. Add spices and raisins cooking at low temperature to avoid the raisins from burning.
3. Add your chicken broth combined with the tomato paste.
4. Let your sauce boil for 10 minutes and taste to see whether or not you have sufficient flavor.
5. Add in chicken thighs and cook for 25 minutes or until chicken is cooked.
6. The last step is to add your vegetables and chickpeas.
7. Cook until softened but not mushy.
8. Serve on a bed of couscous along with harissa sauce if you like your dish to be spicy.
9. Enjoy!

chicken thighs, chicken broth, oil, tomato paste, ground cumin, salt, ground cayenne pepper, ground cinnamon, raisins, onion, garlic, butternut squash, cubbed, carrot, chickpeas

Taken from www.food.com/recipe/moroccan-style-couscous-348128 (may not work)