Ras el Hanout-Spiced Berber Lemon Chicken Tagine with Almond-Stuffed Green Olives - Fiery Foods & Ba

Ingredients

• 4 chicken thighs, skin attached, or substitute chicken breasts
• 1 tablespoon extra-virgin olive oil
• 1 small onion, sliced thin
• 1 tablespoon grated ginger
• 2 cloves garlic, chopped
• 2 tablespoon ras el hanout, store-bought or see recipe here
• 2 teaspoons finely grated lemon zest
• 1 tablespoon all-purpose flour
• 2 cups chicken broth
• 1/3 cup lemon juice
• 1 tablespoon honey
• 1 cup cooked chickpeas
• 1/3 cup green olives stuffed with almonds
• 2 cups cooked couscous or rice
• Sliced lemon peel and chopped fresh flat leaf parsley for garnish