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