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1
Put the chicken pcs in a bowl and sprinkle them with the cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric.
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2
Toss the pcs to coat them with the spices.
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3
Let them stand at room temperature for at least 30 min.
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4
To prepare the couscous, combine it with the raisins in a bowl and pour in 1 c. of boiling water.
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5
Cover the bowl and let stand for at least 5 min.
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6
Heat the oil in a large, heavy-bottomed skillet over medium heat, tilting the pan to coat it proportionately.
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7
Add in the onion and garlic and saute/fry them, stirring constantly, till the onion is translucent/soft, about 3 min.
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8
Sprinkle the salt over the chicken and add in the pcs to the skillet.
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9
Saute/fry, stirring frequently, till the chicken feels hard but springy to the touch, about 5 min.
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10
Pour the stock over the chicken and bring the liquid to a boil.
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11
Immediately drain the chicken and onions, reserving the liquid and the solids separately, and set them aside.
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12
Fluff up the couscous and raisin mix with a fork and transfer it to a serving platter, hollowing out the center to create the couscous into the shape of a wreath.
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13
Mound the chicken mix in the center of the wreath.
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14
Drizzle the stock over all and top the dish with slivered almonds.
