Chicken With Preserved Lemon And Olives - cooking recipe

Ingredients

3 tbsp olive oil
4 (5.25 oz) chicken breasts
4 (3.5 oz) chicken drumsticks
2 None onions, chopped
1 clove garlic, minced
1 pinch saffron
1 None cinnamon stick, broken
3 tbsp honey
2 cups chicken stock
1 None preserved lemon, rind chopped
4.5 oz pitted green olives
None None couscous tossed with chickpeas and mint, to serve

Preparation

Heat olive oil in a large frying pan. Sear chicken over high heat for 15-20 mins, until cooked. Set aside. Reduce heat to medium and add onions and garlic. Cook for 5 mins, until softened. Add saffron, cinnamon, honey, chicken stock and preserved lemon. Bring to a boil, stirring. Return chicken to pan, reduce heat and simmer, uncovered, for 15 mins, until sauce thickens. Add olives and cook for another 5 mins. Season.
Serve chicken ladled over hot couscous tossed with chickpeas and mint.