Chicken With Preserved Lemon And Olives

• 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

1. 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.
2. Serve chicken ladled over hot couscous tossed with chickpeas and mint.

olive oil, chicken breasts, chicken drumsticks, onions, clove garlic, saffron, cinnamon, honey, chicken stock, preserved lemon, green olives, couscous

Taken from recipes-plus.com/api/v2.0/recipes/30139 (may not work)