Moroccan Seasoned Chicken With Pine Nut Couscous - cooking recipe

Ingredients

1 tablespoon sweet paprika
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 lbs chicken, cut into 2 inch pieces
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, crushed
2 lemons (1 thinly sliced, the other juiced)
salt & freshly ground black pepper
2 1/2 cups chicken stock
1 cup large green olives
1 tablespoon butter
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1 cup fresh parsley

Preparation

In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
Add onion, garlic and lemon slices; season with salt and pepper.
Cook, stirring frequently, until the onion is softened, about 6 minutes.
Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
Fluff couscous with a fork and stir in pine nuts.
Serve the chicken and sauce over the couscous and sprinkle with parsley.