What's Cooking in My New Kitchen: A good chicken dinner on a cold fall night

I was talking to my daughter the other day about all of the different ethnic restaurants that are around her at Boston College. One restaurant in particular was a Tunisian restaurant. I remember eating at one when I was in France way back when. I never forgot how delicious the flavors were. Basically what I had was a stew of vegetables and meat, ladled over couscous. I decided to try to duplicate that last night, and I have to say, it came out delicious.

I started baking 2 large sweet potatoes in my convection oven. They only took about 30 minutes. When they came out of the oven, I cut them in 1 inch slices and removed the skin. They will finish cooking when you add them to the dish. Combine 1 tablespoon each of Paprika, Cumin, and Coriander, and 1 teaspoon of Turmeric. Part of this should be added to the vegetables, and the remainder will be used to cook the chicken thighs. Meanwhile, I cut up half of a Vidalia onion and sliced about 4 carrots. I cooked them in a fry pan with a little olive oil until they were about half way done. I then added 3 minced garlic cloves, and some of the seasoning.

I quartered the artichoke hearts and mixed them in. I put all of this in a bowl and moved on to cooking the chicken.

I wanted to cook the boneless chicken thighs in the same pan the veggies were in so that it would pick up on the flavors. I sprinkled some of the seasoning mix to each batch of chicken as it cooked.

Add the cooked chicken to the vegetables. When I was done, I put everything back into the fry pan and tasted it. It definitely needed salt and pepper, but otherwise the flavors were delicious. I now pour three cups of chicken broth and gently stir. Let this simmer for about 5-10 minutes, just long enough to mix and heat through. The last thing I add is some parsley and about a cup of pine nuts. I wanted to add peanuts, but my daughter didn't like them!