A delightful Moroccan-inspired chicken dish with vibrant flavors of lemon, olives, and spices, served over fluffy couscous.
Finely chop the onion and garlic using a food processor.
Chopping the onion and garlic finely helps them integrate better into the sauce.
Coat the chicken breasts lightly with the flour.
Ensure the chicken is evenly coated for a nice sear.
Heat the olive oil in a large skillet over medium heat, then sauté the chicken and onion mixture until the onions are softened, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the water, saffron, ginger, cumin, paprika, salt, and lemon zest to the skillet. Bring to a boil, then reduce heat and simmer, covered, for 35 minutes.
Covering the skillet helps retain moisture and infuse the flavors.
Remove the chicken from the skillet and let it cool slightly. Cut it into small pieces and return it to the skillet.
Cutting the chicken into smaller pieces allows it to absorb more sauce.
Add the lemon juice, olives, cilantro, and black pepper to the skillet. Simmer gently for 5 minutes.
Taste the sauce and adjust seasoning if needed.
Meanwhile, bring water to a boil in a medium saucepan. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork before serving for a light texture.
Serve the chicken mixture over the couscous and enjoy.
Garnish with extra cilantro for a fresh touch.
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