Moroccan Chicken Stew

Every once in a while we just have to make a huge batch of something to so that we can freeze it and reheat for a week's worth of dinners. Tonight's meal cost a miraculous $20 at our favorite food market downtown, and we were blown away! It was sweetly aromatic and though the curry gives it a kick, it's not overwhelming. We served it over tri-colored couscous, which we'd never tried, but now highly recommend. Alex's roommate Ryan, who tastes literally everything we make, even said that this stew was one of our best creations yet.

The recipe is on Epicurious, so check it out here. The chopping takes some time, but other than that it cooks pretty quickly and is not at all difficult. Also, we forgot to buy parsnips so just added extra yams and threw in a few carrots instead. And as per the recommendations from Epicurious reviewers, we added extra cumin, a dash of cayenne and some lemon zest. Perfectly autmunly.