Chicken Tagine With Olives

• 1 12 kg chicken, segmented
• 1 onion, finely sliced
• 3 garlic cloves, crushed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon minced ginger
• 12 teaspoon chili powder
• 1 12 cups reduced-salt chicken stock
• 1 pinch saffron thread
• 12 cup stuffed green olive
• 120 g baby spinach leaves
• 13 cup coriander leaves, roughly chopped

1. Heat a large, heavy-based saucepan on high.
2. Spray with oil.
3. Cook chicken in 2 batches for 2-3 minutes each side, until golden brown.
4. Transfer to a plate.
5. Saute onion and garlic in same pan for 4-5 minutes, until tender.
6. Add spices and cook, stirring, for 1 minute, until aromatic.
7. Return chicken to pan with stock and saffron.
8. Bring to boil.
9. Reduce heat to low.
10. Simmer, covered, for 30 minutes.
11. Stir olives through and simmer, uncovered, for 15 minutes until liquid has reduced slightly.
12. Season to taste.
13. Just before serving, stir spinach and coriander through.
14. Serve with couscous.

chicken, onion, garlic, paprika, ground cumin, ginger, chili powder, chicken stock, saffron thread, green olive, baby spinach leaves, coriander leaves

Taken from www.food.com/recipe/chicken-tagine-with-olives-452773 (may not work)