1 whole 3-lb chicken, cut up
2 1/2 cups chicken stock
1/2 cup drained olives
3 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tsp cracked Nirmala's Kitchen Grains of Paradise
2 tbsp Nirmala's Kitchen Moroccan Tagine Blend
1/8 tsp saffron
1/2 cup cilantro leaves, finely chopped
Salt to taste
2 cups Couscous
Prepare couscous with chicken stock according to package directions; set aside.
In a heavy saucepan, heat oil and saute onions until golden brown; add garlic and spices; stir until fragrant.
Add chicken pieces and stock to pan; stir and bring to a boil.
Reduce heat, cover and simmer for about 30 minutes, turning the chicken twice. About 5 minutes before it's done, add the olives, cilantro leaves and salt to taste.
Transfer chicken onto the couscous and pour cooking juices over chicken and couscous, if desired. Serve with steamed vegetables.