Anonymous August 21 2005

2 tablespoons cooking oil

8 chicken drumsticks

salt and ground pepper, to taste

1 onion, sliced

1 turnip, peeled and cubed

2 tablespoons tomato paste

1 teaspoon paprika

1 1/2 teaspoons ground cumin

1/8 teaspoon cayenne, optional

4 cups water or low-sodium chicken broth (chicken broth is best - it

adds more flavor, making it less likely that you\\\'ll have to add salt)

3 carrots, sliced

1 can drained and rinsed chickpeas (also called garbanzo beans) - low sodium

1/2 cup flat-leaf parsley leaves

1 1/3 cups couscous

In a large deep frying pan or dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with salt, if desired, and the 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 salt and pepper. Cook,

stirring, for 1 minute. Stir in 2 cups of water or chicken broth and

the carrots. Add the chicken and bring to a simmer. Cover and cook,

stirring occasionally, until the chicken and vegetables are almost

done, about 20 minutes. Stir in the chickpeas and the parsley and

simmer until the chicken and vegetables are done, about 5 minutes

longer. meanwhile, in a medium saucepan, bring remaining

2 cups water or chicken stock to a boil. Add a pinch of salt (may not

be necessary if using chicken stock) 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 the broth over the

couscous.