|Nonstick spray coating||1|
|Broiler fryer chicken||3 Pound, cut up and skinned (1 bird)|
|Onions||2 Medium, coarsely chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned garbanzo beans||15 Ounce, drained and rinsed (1 can)|
|Canned tomato puree||10 1⁄2 Ounce (1 can)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 can)|
|Raisins||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cinnamon stick||6 Inch|
|Chili powder||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Fresh vegetables||4 Cup (64 tbs) (desired)|
|Quick cooking couscous||1 Cup (16 tbs)|
Spray a Dutch oven with nonstick coating.
Brown chicken pieces on one side for 7 minutes.
Turn chicken, then add onion and garlic.
Cook about 8 minutes more or till chicken is brown and onion is tender.
Stir in garbanzo beans, tomato puree, un-drained tomatoes, raisins, water, bay leaves, cinnamon, chili powder, ginger, and cumin.
Stir in vegetables.
Bring to boiling; reduce heat.
Cover and simmer about 30 minutes or till chicken and vegetables are tender.
Discard bay leaves and cinnamon.
Meanwhile, stir couscous into 1 cup boiling water.
Remove from the heat, then let stand for 3 to 4 minutes or just till liquid is absorbed.
To serve, mound couscous and chicken mixture on a serving platter.