Ingredients
Method
1.Heat oil in a large, heavy-based pan on high. Cook chicken in batches for 3 minutes each side, until golden. Remove.
2.Saute onion and garlic in same pan for 4-5 minutes, until soft. Add spices and cook until fragrant. Stir in stock, water and saffron with chicken. Bring to boil. Reduce heat. Simmer, covered, for 30 minutes.
3.Add olives and simmer, uncovered, for 15 minutes, until liquid has reduced.
4.Meanwhile, prepare couscous according to packet directions. Add coriander to chicken mixture and serve with couscous.
Sliced chicken breast, thigh fillet or mixed chicken pieces can be used, but cooking time must be reduced.
Note