1/2 cup peanut oil or other vegetable oil
2 medium yellow onions, sliced
1 4- to 5-pound roasting chicken, cut into 8 pieces, washed and patted dry
3 10 1/2-ounce cans condensed chicken broth
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
1 1/2 teaspoons cayenne pepper
2 cloves garlic, crushed
3 bay leaves
3 large carrots, peeled and halved crosswise
3 medium white turnips, peeled and cut into quarters
1 small cabbage, cut into smallish wedges
1 small eggplant, sliced crosswise into 1/2-inch pieces
3 zucchini, sliced crosswise into 1/2-inch pieces
1 16-ounce can chick-peas, drained
2 cups hot water
1 cup dark raisins
1 16-ounce package couscous or semolina
1/2 cup butter or margarine
Heat the oil over medium heat in a large Dutch oven. Add the onion and sauté about 3 minutes, or until tender, and then remove from the pot. Add the chicken to the oil and cook for 15 to 20 minutes, turning to brown on all sides. Return the onion to the pot and add 2 cans of the chicken broth, 11/2 teaspoons of the turmeric, plus the cumin, allspice, salt, cayenne pepper, garlic, and bay leaves. Mix well. Then add the carrots, turnips, and cabbage. (Use remaining can of broth if needed to cover ingredients.) Cover the pot and cook for 20 minutes. Add the eggplant and zucchini, cover, and cook for about another 15 to 20 minutes, or until barely done. Add the chick-peas, cover, and cook for an additional 5 minutes.
Meanwhile, rehydrate raisins in hot water. Prepare couscous according to package instructions. Drain the raisins and toss them with the couscous. Melt the butter, stir in the remaining 1/2 teaspoon turmeric, and mix the seasoned butter with the couscous.
To serve, mound the couscous in the center of a large serving platter and arrange the chicken and vegetables around it. Pour the remaining sauce into a gravy boat. Serves 6 to 8.
