Olive And Almond Chicken Tagine

• olive oil cooking spray
• 1 whole chicken 3-4 lbs, cut up, skin and fat removed
• 1 onion thinly sliced
• 3 cloves garlic crushed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon fresh ginger minced
• 1/4 teaspoon cayenne pepper
• 1/2 cup reduced sodium chicken stock
• 1 pinch saffron threads
• 10 green olives stuffed
• 1/2 cup couscous
• 1/2 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon preserved lemon chopped
• 4 ounces baby spinach leaves
• 3 tablespoons cilantro leaves coarsely chopped fresh

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, couscous, almonds, olive oil, baby spinach, cilantro

Taken from www.yummly.com/recipe/Olive-and-Almond-Chicken-Tagine-1407602 (may not work)