Chicken, Olive and Preserved Lemon Tagine with Herbed Couscous – Volpi Foods

Ingredients

• 1 whole preserved lemon
• 1 tablespoon ras el hanout or tagine seasoning (see Cook’s Note on how to make your own)
• 1/2 teaspoon ground cinnamon (optional, if your seasoning mix doesn’t include it)
• 2 tablespoons olive oil, divided
• 8 skin-on, bone-in chicken thighs (2½ to 3 pounds)
• Salt and freshly ground black pepper
• 3 large onions, thinly sliced
• 2 cloves garlic, finely chopped
• 1/4 teaspoon saffron threads, toasted (optional) and crumbled
• 1½ cups chicken stock
• 6 ounces green olives, such as Castelvetrano or Cerignola
• 1 tablespoon chopped fresh parsley
• 1½ cups chicken stock or water
• 1½ cups couscous
• 1 tablespoon extra-virgin olive oil, plus extra if needed
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 12-inch heavy skillet with a tight-fitting lid or braiser (preferably something presentable you can bring to the table) or wide, shallow Dutch oven