| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1 | Onion; chopped fine | |
| 3 | tb | Unsalted butter |
| 1 | ts | Turmeric |
| 1/2 | ts | Dried hot red pepper flakes |
| 1 | tb | Tomato paste |
| 3 | c | Chicken broth |
| 1 1/2 | c | Water |
| 6 | Chicken wings; tips discarded and the wings halved at the joint | |
| 1/2 | lb | Kielbasa; cut diagonally into 1/2-inch thick slices |
| 2 | Carrots; cut diagonally into 1/2-inch thick slices | |
| 1 | Turnip; peeled and cut into 1/2-inch thick wedges | |
| 3 | Inch cinnamon stick | |
| 1 | Bay leaf | |
| 1 | c | Canned chick-peas; rinsed and drained well |
| 1 1/2 | c | Couscous |
INSTRUCTIONS
In a heavy saucepan cook the onion in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the tumeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir in the tomato paste, broth, water, chicken, kielbasa, carrots, turnip, cinnamon stick, and the bay leaf and simmer for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes. Strain 2 cups of the cooking liquid into a small saucepan, add the remaining butter, and bring the mixture to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Fluff the couscous with a fork. Using a slotted spoon, serve with the meat and vegetables, using the remaining liquid to moisten the dish as needed. Yield: 4 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9019 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”