Chicken Tagine With Olives And Preserved Lemons

• 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

1. Heat oil in a large saucepan on high. Brown chicken in 2 batches for 2-3 minutes. Set aside.
2. Add onion, garlic, ginger and spices. Saute for 2-3 minutes, until onion is tender. Add flour. Cook, stirring, for 1 minute.
3. 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.
4. 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.
5. Serve chicken tagine with couscous.

olive oil, chicken, onion, clove garlic, ginger, ground cumin, ground coriander, ground sweet paprika, ground cinnamon, saffron threads, flour, chicken stock, green olives, preserved lemons, cilantro, couscous, boiling water

Taken from recipes-plus.com/api/v2.0/recipes/23069 (may not work)