- 1 small onion, chopped fine
- 2 tablespoons unsalted butter
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried hot red pepper flakes
- 2 teaspoons tomato paste
- 1 1/2 cups chicken broth
- 3/4 cup water
- 3 chicken wings, tips discarded and the wings halved at the joint
- 1/4 pound kielbasa, cut diagonally into 1/2-inch-thick slices
- 1 carrot, cut diagonally into 1/2-inch-thick slices
- 1 turnip, peeled and cut into 1/2-inch-thick wedges
- a 3-inch cinnamon stick
- 1/2 bay leaf
- 1/2 cup canned chick-peas, rinsed well and drained
- 3/4 cup couscous
- In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir in the tomato paste, the broth, the water, the chicken, the kielbasa, the carrot, the turnip, the cinnamon stick, and the bay leaf and simmer the mixture, covered for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes.
- Strain 1 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon 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, divide it between 2 plates, and make a well in the center of each serving. Transfer the meat and vegetables with a slotted spoon to the wells and serve the remaining cooking broth separately to moisten the dish as desired.