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1
Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat.
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2
Add the onions, bay leaves and garlic and season with salt and pepper, to taste.
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3
Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more.
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4
Uncover the pot and stir in the olives.
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5
Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat.
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6
Slice 2 lemons and gently brown the slices, in 2 batches.
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7
As they brown, add them to the pan with the onions.
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8
Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute.
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9
Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock.
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10
Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes.
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11
Stir in the juice of remaining 2 lemons and reduce the heat to low.
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12
Add the chicken and sauce to the onions and gently stir to combine.
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13
Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
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14
When ready to serve, prepare couscous.
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15
Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat.
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16
Add the pine nuts and gently toast them to light golden brown.
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17
Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil.
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18
Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes.
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19
Fluff the couscous with a fork and add the mint and parsley.
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20
Spoon the couscous into a serving bowl.
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21
Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.
