1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. 2. Heat 1 tablespoon of the oil in a large saute pan with a lid. 3. Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan. 4. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden. 5. Stir in the rest of the spices, then cook for 1 minute longer. 6. Pour over the chicken stock and scatter the olives. 7. Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock. 8. Cover the pan with a lid, then simmer gently for 35 to 40 minutes, until the chicken is tender. 9. Lift the chicken onto a plate and keep warm. 10. Take the pan off the heat. 11. Stir in the juice of the lemon and couscous into the saucy onions in the pan. Top up with boiling water, if necessary, to cover the couscous. 12. Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through. 13. Fluff through half of the parsley and lemon zest, then sit the chicken on top. 14. Scatter the remaining parsley and lemon zest on top before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
