Moroccan Lemon Chicken With Olives

This North African recipe was taken from the internet & tweaked slightly.

• Ready In: 1 hr 20 mins
• Serves: 2

Ingredients

• 1  onion, medium, peeled, quartered
• 1  medium garlic clove, peeled, minced
• 2  large chicken breasts
• 1  tablespoon all-purpose flour
• 1⁄2 tablespoon olive oil
• 1 1⁄4 cups water, divided
• 1  pinch saffron
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon salt
• 2  tablespoons lemon juice
• 1  lemon, zest of, minced
• 1⁄4 cup green olives, pitted, chopped
• 1  tablespoon cilantro, minced
• 1⁄2 cup couscous
• 1  dash black pepper

Directions

1. In food processor, finely chop onion & garlic.
2. Dredge chicken in flour.
3. In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
4. Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
5. Bring to boil, then reduce heat & simmer, covered, 35 minutes.
6. Remove chicken from sauce & allow to cool a few minutes.
7. Cut chicken into small pieces, then put meat back into sauce.
8. To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
9. While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
10. Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
11. Spoon chicken mixture over couscous & serve.