2 Tbsp extra-virgin olive oil
2 large onions, sliced thinly
2 cups celery, sliced in diagonal 1-inch pieces
3 medium potatoes, peeled, cut into bite-size pieces
1 large yam or sweet potato, peeled, cut into bite-size pieces
6 large carrots, sliced thinly on the diagonal
1 large zucchini, unpeeled, cut into bite-size pieces
1 teaspoon garlic powder
1/4 teaspoon ground saffron or 1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon white pepper
2 chickens, cut into 8 pieces each
olive oil, for drizzling
1 pound can garbanzos, drained
1 4-ounce pkg. dried peaches or other dried fruit, cut into large dice
1/2 cup dark raisins
1 pound can diced tomatoes
Heat the 2 Tbsp oil in very large pressure cooker or very large,
heavy Dutch oven with lid. Cook onions till they are translucent.
Stir in celery, potatoes, yam or sweet potato, carrots, and zucchini.
Combine garlic powder, saffron (or turmeric), cumin, paprika, salt
and pepper. Sprinkle a small amount of seasonings over vegetables.
Place the chicken breasts in a single layer over the vegetables.
Drizzle with a small amount of the olive oil, then sprinkle with
seasonings. Top with chicken wings, then legs and thighs, drizzling
with more oil and sprinkling with remaining seasonings on each
layer. Spread the garbanzos over the chicken. Top the chicken with
dried peaches and raisins. Pour the undrained tomatoes over the
top. Cover pot and cook at low pressure for 45 minutes or, if using
a Dutch oven, cover and place in preheated 325 oven and bake for
1-3/4 to 2 hours. (Test a thigh for doneness.)
To serve: place spoonfuls of steamed couscous in bowls. Place one
or two pieces of chicken on couscous and top with vegetables, beans,
fruit and some of the sauce from the bottom of the pot.