Well, my version of the traditional Moroccan dish anyway. Tasty and makes a lot of food.
4 bone-in chicken thighs
1 medium onion, chopped
3 tea spoon couscous spices, ground
1 table spoon butter
6 cups water
2 medium onions, quartered
2 small eggplant, sliced in coins
5 carrots, cut in chunks
3 turnip, cut in chunks
3 zucchini, cut in eights
4 medium tomatoes, cut in sixths
1/2 cauliflower, in florets
1/2 lb mergez
1/2 tea spoon ras el hanout
2 cups chickpeas (optional)
1. Grind the spices.
2. In a large pot, combine the chopped onion, the chicken thighs and the spices.
3. Add the butter and water. Cover and bring to a boil. Lower the heat and poach for 30 minutes.
4. Add the quartered onions, carrots and turnips. Simmer for 20 minutes.
5. Add the sliced eggplant. Simmer for 5 minutes or so.
6. Add the remaining vegetables and cook for 5 more minutes. At this point you can add the chickpeas, if using.
7. You want the vegetables cooked but not mushy (except the eggplant, which will likely fall apart).
8. Pan grill the mergez.
9. Serve over couscous, draining extra liquid.