This is an easy 1 pot meal that is flavorful and exotic, the perfect blend of spices is infused through the chicken and couscous. You can cook the chicken separately to create a low-carb meal or add the couscous to make it a complete meal for your family. This recipe feeds 4 very hungry people.
1 tablespoon olive oil
2 lbs chicken thighs, drumsticks or any other piece of chicken that has the bone in and the skin still on
1 onion, medium, peeled, quartered
2 cloves of garlic, minced
1 pinch of saffron
1/2 tablespoon ground cumin
1 teaspoon Hungarian paprika
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 lemon, juiced
the zest of 1 lemon
3 cups chicken stock
1 cup couscous
1 lemon, sliced into discs
1/4 cup pitted green olives
2 tablespoons cilantro, minced
In large dutch oven pot, heat oil over medium heat and saute the onions until they turn golden brown, add the garlic. Once the garlic has cooked and is soft, add the chicken pieces and allow them to brown on their sides.
Stir in the next 10 ingredients (saffron, cumin, paprika, ginger, salt, pepper, lemon juice, lemon zest and chicken stock.)
Bring this to a boil, reduce the heat to a low setting and allow the mixture to simmer for 30 minutes.
Add the couscous to the mixture and keep covered for 7 minutes until it is fully cooked. If additional liquid is required, add more chicken stock.
Mix in the green olives, cilantro and lemon discs and serve.