Chicken Tagine With Olives And Preserved Lemons - cooking recipe

Ingredients

1 tbsp olive oil
8 None chicken thighs
1 None onion, finely chopped
2 clove garlic, crushed
2 tsp finely grated ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground sweet paprika
1/4 tsp ground cinnamon
1 pinch saffron threads
2 tsp plain flour
1/2 cup chicken stock
7 oz whole green olives (about 1 1/3 cups)
2 tbsp preserved lemons, chopped
3 tbsp chopped cilantro
1/3 cup couscous
1/2 cup boiling water

Preparation

Heat oil in a large saucepan on high. Brown chicken in 2 batches for 2-3 minutes. Set aside.
Add onion, garlic, ginger and spices. Saute for 2-3 minutes, until onion is tender. Add flour. Cook, stirring, for 1 minute.
Gradually blend in stock and bring to boil. Return chicken to pan. Simmer, covered, for 30 minutes until chicken is tender and cooked through. Stir through olives, preserved lemons and 2 tablespoons cilantro. Cool.
Combine couscous in a large bowl with boiling water. Cover with plastic wrap. Stand for 5 minutes. Fluff couscous with a fork, add remaining cilantro, stir through, and cool.
Serve chicken tagine with couscous.