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1
Prepare chicken and set aside.
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2
Trim off ends of zucchini and/or squash and cut into quarters lengthwise.
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3
Cut pieces crosswise into 1 1/2-inch lengths.
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4
There should be 5 or 6 cups.
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5
Peel turnips and cut into quarters.
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6
Cut quartered pieces crosswise into inch pieces.
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7
There should be 2 cups.
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8
Trim and scrape carrots and cut into inch lengths.
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9
There should be 1 1/2 cups.
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10
Cut pepper in half.
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11
Remove core, veins and seeds.
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12
Cut in 1 1/2-inch cubes.
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13
Cut onion into quarters.
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14
Cut quarters crosswise into 1 1/2-inch cubes.
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15
There should be 3 cups.
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16
Heat oil in kettle and add onion.
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17
Cook, stirring, about 5 minutes.
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18
Add chicken pieces and cook briefly until they lose raw look.
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19
Add 5 cups of water, cinnamon stick, cumin, turmeric, saffron, honey, salt and pepper.
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20
Bring to boil and cover.
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21
Cook 15 minutes.
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22
Add zucchini, turnips, carrots, peppers, raisins and chickpeas and bring to boil.
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23
Cover and let cook 15 minutes.
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24
Shortly before stew is ready, bring remaining water to boil in saucepan.
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25
Add grain and bring to boil.
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26
Let simmer 2 minutes and remove from the heat.
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27
Cover and let stand 10 to 15 minutes.
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28
Stir in butter and serve.
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29
Spoon grain into 4 heated soup bowls.
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30
Make well in center.
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31
Spoon chicken, vegetables and as much liquid as desired into each bowl.
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32
Serve with harissa on side.
