CHICKEN TAGINE WITH GREEN OLIVES AND SCENT OF LEMONS

1 medium onion, peeled and quartered
2 medium garlic cloves, peeled and minced
2 1/2 lb chicken, skinned
2 tbsp flour
1 tbsp olive oil
2 1/2 cups water, divided use
1/8 tsp saffron
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp salt
3 tbsp lemon juice
grated peel of 2 lemons
1/2 cup green olives, pitted and coarsely chopped
2 tbsp minced cilantro
3/4 cup couscous
fresh ground black pepper

In a food processor, finely chop onion and garlic.

Dredge chicken in flour.

In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.

Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes.

Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces.

Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.

While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes.

Spoon chicken mixture over couscous and serve.

Servings: 4
Source: Houston Chronicle