- 1 tablespoon sweet paprika (about a palmful)
- 2 teaspoons turmeric (about 2/3 palmful)
- 2 teaspoons ground coriander (about 2/3 palmful)
- 2 teaspoons ground cumin (about 2/3 palmful)
- 1/2 teaspoon ground cinnamon
- 2 pounds skinless, boneless dark- or white-meat chicken, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 large onion, thinly sliced
- 4 large cloves garlic, crushed
- 2 lemons, 1 thinly sliced, 1 juiced
- Salt and pepper
- 2 1/2 cups chicken stock
- 1 cup pitted large green olives
- 1 tablespoon butter
- 1 1/2 cups couscous
- 1/4 cup pine nuts, toasted
- 1 cup flat-leaf parsley leaves
In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat.
In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat and season with salt and pepper.
In a medium saucepan, bring the remaining 1 1/2 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.