Chicken Couscous - cooking recipe

Ingredients

2 tsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
salt
fresh ground pepper
1/4 tsp. turmeric
pinch of saffron powder
1 c. chopped onions
2 (13 3/4 or 14 1/2 oz.) cans chicken broth, divided
1 (14 oz.) can plum tomatoes, drained
1/2 lb. turnips, peeled and cubed
10 pearl onions, peeled (3 oz.)
1 (3-inch) cinnamon stick
2 sprigs fresh parsley
2 sprigs plus 2 Tbsp. chopped fresh cilantro
2 small zucchini, sliced 1/4-inch thick (1/2 lb.)
1/2 c. frozen baby peas
1 jalapeno chili, minced or 1/4 tsp. red pepper flakes
1 c. quick-cooking couscous (semolina)

Preparation

Heat the oil in a large skillet over medium-high heat.
Pat the chicken dry and season it with salt and pepper.
Add to skillet with the turmeric and saffron.
Cook until browned, about 3 minutes per side.
Stir in the chopped onions and cook for 2 minutes more.
Add 1 can of the chicken broth and the tomatoes (breaking them up with a spoon), turnips, pearl onions, cinnamon stick, parsley and cilantro sprigs.
Cook until liquid is reduced by three quarters, 20 minutes.
Add the zucchini, peas and jalapeno chili.
Bring to a simmer and cook for 2 minutes.