Moroccan Chicken and Squash

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8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)

1 large turnip, peeled and cut into large chunks (about 2 cups)

1 leek (white and light green parts only), chopped

1/2 cup golden raisins

4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached

4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached 

Kosher salt and freshly ground pepper

3 cups low-sodium chicken broth

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

Grated zest and juice of 1 lemon

Couscous, for serving

Fresh cilantro, for topping