Chicken With Fall Vegetables And Whole-Grain Couscous

Serves: 6

1.3 lb boneless, skinless, chicken thighs, quartered 600 g
1 cup chickpeas, dry 250 mL
1.5 qts water 1.5 L
¼ tsp saffron 1 mL
¼ tsp turmeric 1 mL
1 6” cinnamon stick, broken in half
1.5 qts low sodium chicken broth 1.5 L
2 red onions, cut in 1/8 ths
20 baby carrots
1 cup parsnips, sliced 250 mL
2 cups butternut squash, peeled and diced 500 mL
2 Tbsp minced fresh red chili pepper 30 mL
4 fresh plum tomatoes, cut in 1/8 ths
1 cup zucchini, sliced 250 mL
½ tsp salt 2.5 mL
¼ cup seedless raisins 50 mL
½ cup minced flat leaf (Italian) parsley 125 mL
1 cup whole-grain couscous 250 mL
2 cups water (for couscous)500 mL

Preparation:

1. Place dry chickpeas in 1.5 liters of water in a large pot. Bring to a boil and then reduce to simmer until chickpeas are tender but not overcooked - approximately 45 minutes. Drain and set aside. (This can be done 1-2 days ahead. Keep cooked chickpeas in the fridge)
2. In a large pot over medium heat, add the saffron and toast for 1 minute. Add turmeric, cinnamon, chicken broth and stir. Add chicken, onions, carrots, parsnips, squash and chili pepper. Bring to a boil and simmer covered for 10 minutes.
3. Add tomatoes and zucchini. Simmer, covered, until just cooked. Add salt, cooked chickpeas, raisins and fresh minced parsley. Remove cinnamon stick.
4. To prepare the couscous pour 2 cups (500 mL) of boiling water into a glass serving dish with a lid. Stir in whole-grain couscous, cover and let sit 15 minutes.
5. To serve, place a large spoonful of couscous in the centre of each plate or shallow soup dish. Ladle broth, chicken and vegetables around couscous. Garnish with fresh parsley and a few raisins.

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Chicken With Fall Vegetables And Whole-Grain Couscous

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