Couscous with Chicken and Chickpeas

Couscous with Chicken and Chickpeas
Photo by © Melanie Acevedo

Ingredients

  • ½ cup packed flat-leaf parsley leaves
  • 1 1/3 cups couscous
  • 1 1/3 cups couscous
  • 1 turnip, peeled and cut into 1/2-inch cubes
  • ½ cup packed flat-leaf parsley leaves
  • 3 carrots, cut into 1/4-inch slices
  • 3 teaspoons salt
  • + 23 more ingredients
    • 6 cups water
    • 8 chicken drumsticks
    • 2 tablespoons tomato paste
    • 1 teaspoon paprika
    • 1 turnip, peeled and cut into 1/2-inch cubes
    • 1 ½ teaspoons ground cumin
    • 1 onion, cut into thin slices
    • 2 tablespoons cooking oil
    • ¼ teaspoon fresh-ground black pepper
    • 3 carrots, cut into 1/4-inch slices
    • 3 teaspoons salt
    • 6 cups water
    • 8 chicken drumsticks
    • 2 tablespoons tomato paste
    • ¼ teaspoon fresh-ground black pepper
    • 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
    • 1/8 teaspoon cayenne
    • 1/8 teaspoon cayenne
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon paprika
    • 1 onion, cut into thin slices
    • 2 tablespoons cooking oil
    • 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)

1. In a large deep frying pan or Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt 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 mod...

View full recipe at My Recipes

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