1 tbsp. oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. turmeric
1/4 tsp. cinnamon
1/8 tsp. red pepper
4 whole cloves
2 bay leaves
1/4 c. each sliced almonds & raisins
8 chicken thighs, skinned
4 c. chicken stock
1 (16 oz.) can whole tomatoes & juice
1 green pepper, diced
2 carrots, sliced
1/2 tsp. salt
1 (19 oz.) can garbanzo beans
4 c. hot couscous or rice

In Dutch oven heat oil and saute onion and garlic. Stir in turmeric, cinnamon, red pepper, cloves and bay leaves. Add chicken and stock; bring to boil. Reduce heat to low, cover and cook 25 minutes. Add tomatoes, green pepper, carrots and salt; cook 1 more minute. Add garbanzos and cook 10 minutes or until chicken is done. Spoon rice into bowl and arrange stew around it, ladle in broth and sprinkle with raisins and almonds.