Chicken Tagine With Olives

• 2 tbsp olive oil
• 8 None boneless skinless chicken thighs
• 1 None onion, thinly sliced
• 3 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/4-1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 1 1/2 cups chicken stock
• None None Pinch saffron threads
• 1/2 cup stuffed green olives
• 1/4 cup chopped cilantro, plus additional leaves, for garnish
• 1 1/4 cups couscous

1. Heat oil in a large, heavy-bottomed skillet on high heat. Cook chicken in batches for 3 mins each side, until golden. Remove from pan.
2. Saute onion and garlic in same pan for 4-5 mins, until soft. Add spices and cook until fragrant. Stir in stock, 1 1/4 cups water and saffron. Bring to a boil. Return chicken to pan. Reduce heat to low; cover and simmer for 30 mins.
3. Add olives and simmer, uncovered, for 15 mins, until liquid has reduced. Stir in chopped cilantro.
4. Meanwhile, prepare couscous according to package directions. Serve chicken tagine with couscous. Garnish with cilantro leaves.

olive oil, chicken thighs, onion, garlic, ground cumin, ground paprika, cayenne pepper, ground ginger, chicken stock, saffron threads, green olives, cilantro, couscous

Taken from recipes-plus.com/api/v2.0/recipes/28284 (may not work)