Moroccan Chicken With Buttered Couscous

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/3 cup blanched almonds whole
• 1 red onion small, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sweet paprika
• 2 chicken wings roasted
• 2 chicken drumsticks roasted
• 1/2 cup chicken stock
• couscous Buttered
• 1/2 cup chicken stock
• 3 1/2 tablespoons butter chopped
• 5 1/4 ounces couscous
• 1 1/2 ounces green olives pitted, halved, to serve
• 2 teaspoons lemon rind preserved, finely chopped, to serve
• 2 tablespoons cilantro leaves fresh, coarsely chopped, to garnish

1. Heat butter and 2 tsp oil in a large frying pan. Toast almonds, stirring, until lightly browned all over. Set aside.
2. Add remaining oil and cook onion, stirring, until soft. Add spices and cook, stirring, until fragrant. Add roasted chicken wings and drumsticks and toss to coat in spiced onion mixture. Add stock and cook, covered, for 5 mins, or until chicken is heated through.
3. Meanwhile, for the buttered couscous, bring stock, 1/2 cup water and 1 1/2 tbsp butter to a boil. Pour over couscous, cover and set aside for 3-5 mins. Add remaining butter and fluff couscous with a fork. Season.
4. To finish, add olives, preserved lemon and almonds to chicken mixture. Serve with buttered couscous and garnish with chopped cilantro.

butter, olive oil, blanched almonds, red onion, ground coriander, ground cumin, ground cinnamon, sweet paprika, chicken, chicken, chicken stock, couscous buttered, chicken stock, butter, couscous, green olives, lemon rind preserved, cilantro

Taken from www.yummly.com/recipe/Moroccan-Chicken-with-Buttered-Couscous-1405630 (may not work)