• 2 lbs of chicken thighs (about 8 of them) or vegetarian: use a cauliflower and a root vegetable (parsnips work great!)
• 4-6 carrots sliced
• 1 large onion diced
• 1 can of chickpeas
• 3/4 cup of dried cranberries or raisins
• 1/2 cup ish of chicken bouillon
• 1 big tomato diced
• 4 minced garlic cloves
• 2 tbsp of lemon juice (or juice from 1/2 lemon)
• couscous

Spice mix:

• 1 1/2 tsp cumin
• 1 1/2 tsp ground ginger
• 1 tsp coriander
• 3/4 tsp turmeric
• 1 1/2 tsp cinnamon
• 1 tsp black pepper

Instructions:

1. In dutch oven, on med high, add a bit of olive oil
2. Add chicken thighs and onion and brown until there is stuff to deglaze
3. Turn heat down, deglaze with red wine or beer (I used a nice Belgian Ale)
4. Add broth, tomatoes, carrots, garlic, chickpeas (with their juice), lemon juice, cranberries, spices
5. Let simmer with lid on for a couple of hours (no need to simmer for really long)
6. To make couscous (in a separate pot!), boil water (same volume as couscous), remove from heat, stir in couscous and cover for 5min. Then fluff with fork.

• 1 cauliflower
• 3-4 cloves of garlic
• parmesan

Pre-heat oven to 450F

Toss cauliflower in olive oil, minced garlic, salt and pepper

Bake for ~25 minutes

Add grated parmesan, bake for ~3 minutes

Broil for ~3 minutes