Green Olive, Preserved Lemon And Chicken Tagine - cooking recipe

Ingredients

2 tbsp olive oil
2 tsp ground ginger
2 cloves garlic, finely chopped
1 pinch saffron threads
3 lb whole chicken, cut into 8 pieces
1 None red onion, finely sliced
1 cup chicken stock or water
1 bunch fresh parsley, roughly chopped
1 bunch fresh cilantro, roughly chopped
3 oz whole green Sicilian olives
2 1/2 oz preserved lemon, finely chopped
None None Couscous
3.5 oz instant couscous
1/2 cup chicken stock, hot
2 tbsp currants
2 tbsp sliced almonds, toasted

Preparation

In a large bowl, combine 1 tbsp oil with ginger, garlic and saffron. Coat chicken in mixture then set aside for 30 mins (or overnight in the fridge) to marinate.
In a tagine or large, heavy-bottomed saucepan, heat remaining oil over high heat. Brown chicken for 4-5 mins. Remove from pan. Add onion and cook for 1-2 mins. Return chicken to pan along with stock, 1/2 of the herbs, olives and preserved lemon. Bring to a simmer then reduce heat to low and cook, covered, for 1 hour, until chicken is tender and cooked through.
Meanwhile, place couscous in a large, heatproof container. Pour hot stock over top then cover with plastic wrap. Set aside for 5 mins then fluff with a fork to separate grains. Stir in currants and almonds.
Serve chicken with couscous and remaining herbs.