Ingredients: 2 pounds Chicken legs -- skinned 1 tablespoon Olive oil 1/4 cup Diced ham 1 cup Green onions -- sliced 2 Cloves garlic -- minced 3 cups Tomatoes -- coarse chop 1 1/2 cups Celery -- chopped 1 cup Red bell pepper -- diced 2 tablespoons Lime juice 1 Bay leaf -- dried 1 1/2 teaspoons Chili powder 1/4 teaspoon Turmeric 1/4 cup Madeira Hot couscous or rice Parsley sprigs Salt & pepper

Recipe Info Category: Poultry Rating: 3 Contributor: Desiree Sawyer

In a 5-6 quart pan over high heat, brown chicken all over in oil, 8 min. Lift out. Reduce heat to medium-high; add ham, onions & garlic; stir until garlic is golden, 1-2 minutes. Stir in veggies, juice, bay leaf, chili powder and turmeric, then tuck chicken pieces among veggies.

Bring to simmering; reduce heat and simmer, covered, until meat is no longer pink in thickest part, about 15 minutes. Stir in wine and simmer 1 minute more. Discard Bay Leaf. Spoon over couscous in wide soup bowls. Garnish w/parsley & season to taste w/salt & pepper.