Green Olive, Preserved Lemon And Chicken Tagine

• 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

1. 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.
2. 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.
3. 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.
4. Serve chicken with couscous and remaining herbs.

olive oil, ground ginger, garlic, saffron threads, chicken, red onion, chicken, parsley, fresh cilantro, olives, lemon, couscous, couscous, chicken stock, currants, almonds

Taken from recipes-plus.com/api/v2.0/recipes/32088 (may not work)