Richly flavored with garlic, onions, peppers and tomatoes, this is a great dish to serve with Yellow Rice with Tomato. Broiling, browns the chicken and vegetables in an attractive and rustic manner.

2 whole fryer chickens, cut-up, (about 2 1/2 to 3 pounds, each.)
Sprinkle with salt, pepper, garlic powder and dust lightly
with flour. Drizzle with a little olive oil.

2 large red onions, cut into halves and thinly sliced
2 large green peppers, cut into halves and thinly sliced
10 garlic cloves, minced
1 can (1 pound 12 ounces) Italian plum tomatoes, drained, seeded and cut into 1/4-inch slices
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 tablespoon olive oil

In a 12x16-inch baking pan, place chicken in one layer and bake at 350° for 40 minutes. Meanwhile, in a Dutch oven casserole, cook together the remaining ingredients until onions are soft. Surround chicken with the vegetable mixture and continue baking about 30 minutes, or until chicken is tender. Place pan under the broiler for 2 to 3 minutes to brown chicken and vegetables. Serves 8.

1/2 pound mushrooms, sliced
1 large red pepper, cored and cut into thin strips
1 small onion, chopped
1 clove garlic, minced
2 tablespoons butter or margarine

1 1/2 cups chicken broth
1 teaspoon butter or margarine
salt to taste
1 1/2 cups precooked cous cous

In a large skillet, sauté together first 5 ingredients until vegetables are tender. Meanwhile, in a saucepan, bring broth, butter and salt to a boil. Slowly, stir in cous cous, cover pan, and cook cous cous, over very low heat, for about 2 to 3 minutes or until cous cous is tender. Fluff with a fork and stir in cooked vegetables. Serves 8.

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