Make it as spicy as you want! Simmer for at least two hours for the best flavors. Serves 4.
3 chicken legs
1 can crushed tomatoes
1 Tbsp tomato paste
1 potato, peeled and cut into large chunks
3-4 carrots, peeled and cut into large chunks
1 small can chickpeas
1 zucchini, cut into large chunks
1 eggplant, cut into large chunks
1-2 bell peppers, sliced
¼ head cabbage
1 large onion, sliced
3 cloves garlic, crushed
2 tsp paprika
2 cubes chicken bouillon
1 Tbsp curry (mixture of cumin, coriander, and caraway)
¼ tsp ginger
1/8 tsp cloves
1/8 tsp cinnamon
Creole seasoning (opt)
cayenne pepper
salt and pepper
2 cups couscous
2 Tbsp raisins
In a large pot, cover chicken with water and boil 20 minutes. Add tomatoes and paste, potato, and carrot. Simmer on low-medium for an hour or until veggies are soft. Add remaining veggies and seasonings. Go easy on cinnamon, cloves, and ginger at first. Let simmer on low 1 hour, then taste. Add seasonings as needed. Simmer another hour if possible.
Bring 4 cups of water to a boil. Remove from heat and add 2 cups coucous and raisins. Stir quickly, then cover. Wait 5-10 minutes. Fluff with fork. Serve while hot with sauce poured on top.
