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1. Preheat the oven to 350u00b0F.
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2. Place a tagine or heavy-bottom cast-iron pot over medium-heat heat with the olive oil. Season the chicken liberally with salt and pepper. Working in batches, sear the chicken in the pot until deep golden brown on all sides, 5 to 6 minutes total. Reserve seared chicken on a plate.
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3. Add the onions to the pot and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Add the garlic and ginger to the pot and continue cooking, until aromatic, about 2 minutes. Add the stock, cumin, and saffron to the pot, and bring the liquid to a boil. Return the chicken to the pot along with any juices that accumulated while it rested.
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4. Cover the tagine or pot with a tight-fitting lid and bake until the chicken has cooked through, about 15 minutes (or, the chicken can be simmered over medium-low heat on the stovetop for the same amount of time until cooked through).
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5. When the chicken has cooked through, add the olives, parsley, and lemons to the pot. Reserve warm over low heat until ready to serve.
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1. Preheat the oven to 350u00b0F. Place dry couscous on a sheet pan and toast until pale golden brown and aromatic, about 15 minutes. Set aside.
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2. In a medium pot over high heat, bring the chicken stock, cinnamon, turmeric, and red pepper to a boil. Add the couscous, stir to combine, and cover with a tight-fitting lid. Remove the pot from the heat and let rest for 10 minutes.
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3. Fluff the couscous with a fork. Remove and discard the cinnamon stick. Serve warm with the prepared tagine.
