-1 cinnamon stick
-1 teaspoon whole black peppercorns
-1 teaspoon cumin seeds
-1 teaspoon hot or sweet paprika
-1 teaspoon red pepper flakes
-1/4 teaspoon whole cloves
-3 tablespoons extra-virgin olive-oil
-4 cloves garlic, sliced
-1 teaspoon chopped fresh ginger
-1 handful cilantro leaves, chopped
-2 bay leaves
-1 large pinch saffron
-1 free-range chicken cut into 10 pieces
-Kosher salt and ground black pepper
-1 medium onion coarsely chopped
-1 preserved lemon
-1/2 cup cracked green olives
-1 cup chicken stock
-get couscous recipe here
1. In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
2. In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
3.Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes.
4.Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and served with couscous.