It is nice to freelance into a recipe. I had a taste for spices from the Maghreb. I had a whole chicken, vegetables and all I could think was fusion. Yes, a chicken with the flavors from the Maghreb. The only vegetable missing was turnip but you cannot have everything in life.
Also, I used my my couscoussière which has been sitting in my pantry for years. Couscoussière or couscoussier is a steamer in which couscous is cooked. I use the French word for this utensil since couscous is now part of the French culinary repertoire. No worries if you do not have one, buy instant couscous.
Almost everyone knows couscous and that’s not a dish but semolina grains, the smallest pasta which is now part of so many recipes.
• 1.3 kg chicken cut in 8 pieces. Keep the back for making stock
• 3 tbsp. of tomato paste
• 2 garlic cloves finely diced
• 1 tbsp. of fenugreek – In Kenya it is easily available at Healthy U
• 1 tsp. of cumin
• 1 litre of chicken stock
• 4 zucchini cut in large chunk
• ¼ of a small white cabbage cut in 2 wedges
• 1 can of chickpeas
• Olive oil
• Salt and pepper to taste.
• Couscous for serving
• Coat the bottom of a large pot with olive oil
• Add the onions until they start becoming translucent
• Add the chicken pieces and cook until it acquires a light color
• Add the garlic, fenugreek and the cumin. Cook 2 minutes until the chicken is colored by the spices
• Add the tomato paste, the chicken stock, salt and pepper to taste
• At boiling point lower the heat to a gentle simmer and add the carrots and cook for 5 minutes
• Add the potatoes, green peppers strips, the cabbage wedges, chickpeas and cook for 10 minutes
• Add the zucchini, adjust the seasoning (salt, pepper, fenugreek and cumin), and simmer until the chicken and vegetables are cooked which should be for another 10 minutes.
• Prepare couscous as per instructions on the package – Instant couscous is 1 part boiling water to 1 part couscous. Cover and let stand until it swells to twice its size.