Olive And Almond Chicken Tagine

• 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

1. 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,
2. 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.
3. 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.
4. Just before serving, stir spinach and cilantro into tagine. Serve with almond couscous.

olive oil cooking spray, chicken, onion, garlic, paprika, ground cumin, fresh ginger, cayenne pepper, chicken stock, saffron threads, green olives, couscous, almonds, olive oil, lemon, baby spinach, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/22128 (may not work)