1 whole chicken breast, halved
4 cups chicken broth
4 cups water
a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
1/4 teaspoon crumbled saffron threads
2 medium onions, chopped fine
2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
1/2 cup raw long-grain rice
1/2 cup lentils
3/4 cup finely chopped fresh coriander
3/4 cup finely chopped fresh parsley leaves
dried chick-peas, picked over water
, ,

Harissa
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons salt

Chicken and dressing
2 tablespoons plus 1/2 cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed

Pinch of sugar

Curried couscous
1 3/4 cups low-salt chicken broth
1 1/2 teaspoons curry powder
1 10-ounce package plain couscous
moroccan, chicken, curried

1 (3-inch) cinnamon stick
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon whole black peppercorns
3 whole cloves
2 tablespoons paprika (not hot)
1/2 teaspoon cayenne
2 teaspoons ground ginger
1 teaspoon salt
2 cups coarsely chopped fresh cilantro
1 tablespoon finely chopped garlic
1/4 cup extra-virgin olive oil
8 semi-boneless quail

Special equipment: 8 (12-inch) wooden skewers, soaked in warm water 1 hour; an electric coffee/spice grinder
Accompaniment: lemon wedges
charmoula, quail,