I have GOT to get a new camera. All the food pix keep coming out in these lurid colors. Believe me, this was actually quite pretty in real life. I served it recently at a dinner party - it's pretty soupy. You should plan on serving it in bowls. But it was tasty. All the men had seconds. It comes from The New Basics Cookbook.
2 chickens (2 and 1/2 -3 lbs. each, cut into pieces.) I just used 6 lbs of thighs and legs.
1/4 cup olive oil
2 onions, cut into 1/4 inch dice
6 gloves garlic, chopped
8 cups chicken stock or broth
3 cinnamon sticks
2 teaspoons curry powder
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
2 carrots, peeled and cut into 1/4 inch dice
2 zucchini, cut into 1/4 inch dice
1 large white turnip, peeled and cut into 1/4 inch dice
1 large red pepper, cored, seeded and cut into 1/4 inch dice
5 ripe plum tomatoes, seeded and cut into 1/2 inch dice
2 cups pitted prunes, halved
1 cup golden raisins
4 cups steamed couscous
2 tablespoons chopped fresh Italian parsley
-Rinse the chicken pieces and remove the skin. Pat dry.
-Heat the oil in a large dutch oven. Cook the chicken in small batches until opaque and slightly golden on both sides. Using a lotted spoon, transfer the chicken to a dish and set aside.
-Add the onions and garlic to the dutch over and cook over low heat for 10 minutes. Then add the stock, cinnamon sticks, curry powder, cumin, turmeric, pepper and salt. Bring slowly to a boil, then continue boiling for 5 minutes.
-Reduce heat to a simmer, than add chicken, carrots ,zucchini, turnip and bell pepper. Simmer for 10 minutes. Then add tomatoes, prunes and raisons, and simmer an additional 10 minutes.
-Remove the cinnamon sticks and serve the stew in deep bowls over the steamed couscous. Give everyone plenty of broth. Garnish with parsley.
I made this the day before which gave the flavors more time to gel, and I also cooked it longer than the recipe recommended, all, I think, to good effect.