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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/2 lb. organic boneless chicken thighs cut into rough 2 inch cubes
• kosher salt to taste
• 1/2 tsp. cayenne pepper
• 1 large sweet yellow onion, chopped
• 6 garlic cloves, minced
• 2 tsp ground cumin
• 1 teaspoon mild curry powder
• 6 cups organic chicken or vegetable stock
• 2 cinnamon sticks
• 1/2 lb garnet yams/sweet potatoes, peeled and cut into 2 inch lengths
• 1/2 lb parsnips, peeled and cut into 2 inch chunks
• 2 cups cooked chickpeas, drained
• 1 slender zucchini, cut into 1 inch slices
• 1 red bell pepper, seeded and coarsely chopped
• 1 cup golden raisins
• 1/2 cup turkish dried apricots, chopped
• 3 cups raw couscous (I like to use whole wheat for it's nutty flavor)
• 1 cup harissa (recipe follows:)
• 3 TB dried red pepper flakes
• 1 1/2 tsp ground coriander seed
• 1 1/2 tsp ground cumin
• 3/4 tsp kosher salt
• 1/4 cup boiling water
• 5 tsp olive oil
• 4 garlic cloves, minced

Description

This Is An Updated Version Of The Traditional North African Dish. It's "festive Exotic Dinner Party Fare" (my Cookbook Says That, Ha Ha) With The Fiery Sauce Known As Harissa (pass That Around Separately Cuz It's HAWT!)

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