Chicken Couscous




2 tbsp. extra-virgin olive oil
2 lg. onions, sliced thinly
2 cups celery, sliced in diagonal 1-inch pieces
3 md. potatoes, peeled, cut into bite-size pieces
1 lg. yam or
sweet potato, peeled, cut into bite-size pieces
6 lg. carrots, sliced thinly on the diagonal
1 lg. zucchini, unpeeled, cut into bite-size pieces
1 tsp. garlic powder
1/4 tsp. ground saffron or
1/2 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. sweet paprika
1 tsp. salt
1/4 tsp. white pepper
2 chickens, cut into 8 pieces each
Olive oil, for drizzling
1 can (1 lb.) garbanzos, drained
1 pkg. (4 oz.) dried peaches or
other dried fruit, cut into lg. dice
1/2 cup dark raisins
1 can (1 lb.) can diced tomatoes


Heat the 2 Tbsp oil in very large pressure cooker or very large, heavy Dutch oven with lid. Cook onions till they are translucent. Stir in celery, potatoes, yam or sweet potato, carrots, and zucchini. Combine garlic powder, saffron (or turmeric), cumin, paprika, salt and pepper. Sprinkle a small amount of seasonings over vegetables. Place the chicken breasts in a single layer over the vegetables. Drizzle with a small amount of the olive oil, then sprinkle with seasonings. Top with chicken wings, then legs and thighs, drizzling with more oil and sprinkling with remaining seasonings on each layer. Spread the garbanzos over the chicken. Top the chicken with dried peaches and raisins. Pour the undrained tomatoes over the top. Cover pot and cook at low pressure for 45 minutes or, if using a Dutch oven, cover and place in preheated 325°F oven and bake for 1-3/4 to 2 hours. (Test a thigh for doneness.)

To serve:
Place spoonfuls of steamed couscous in bowls. Place one or two pieces of chicken on couscous and top with vegetables, beans, fruit and some of the sauce from the bottom of the pot.

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