Olive And Almond Chicken Tagine - cooking recipe

Ingredients

None None Olive oil cooking spray
1 None whole chicken (3-4 lbs), cut up, skin and fat removed
1 None onion, thinly sliced
3 cloves garlic, crushed
1 tsp paprika
1 tsp ground cumin
1 tsp minced fresh ginger
1/4 tsp cayenne pepper
1/2 cup reduced sodium chicken stock
1 pinch saffron threads
10 None stuffed green olives
1/2 cup couscous
1/2 cup sliced almonds
2 tbsp olive oil
1 tbsp chopped preserved lemon
4 oz baby spinach leaves
3 tbsp coarsely chopped fresh cilantro leaves

Preparation

For the tagine, heat a Dutch oven on high heat. Spray with oil. Cook chicken, in two batches, for 2-3 mins each side, until golden brown. Remove from pan,
Add onion and garlic to the pan and saute for 4-5 mins until tender. Add spices. Cook, stirring, 1 min, until aromatic. Return chicken to pan. Add stock and saffron. Bring to a boil. Reduce heat to low; cover and simmer for 30 mins. Stir in olives and simmer, uncovered, for 15 mins, until liquid has reduced slightly. Season to taste.
For the couscous, place couscous in a medium bowl. Add 1/2 cup boiling water. Cover and let stand 5 mins. Fluff with a fork. Stir in almonds, olive oil and preserved lemon.
Just before serving, stir spinach and cilantro into tagine. Serve with almond couscous.