A delightful Moroccan-inspired dish featuring tender chicken infused with aromatic spices, tangy lemon, and briny olives, served over fluffy couscous.
Finely chop the onion and garlic using a food processor.
Chopping the onion and garlic finely ensures they blend well into the sauce.
Dredge the chicken thighs in the flour, coating them evenly.
Shake off any excess flour to prevent clumping during cooking.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on both sides.
Browning the chicken enhances its flavor and adds depth to the dish.
Add the chopped onion and garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Pour in the water and add the saffron, ground ginger, cumin, paprika, and salt. Stir to combine.
Let the saffron steep in the liquid for a minute to release its color and aroma.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 35 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely; add a splash of water if needed.
Remove the chicken from the skillet and let it cool slightly. Debone and cut into bite-sized pieces.
Use a fork to handle the chicken if it's still hot.
Return the chicken to the skillet and stir in the lemon juice, olives, and cilantro. Simmer for an additional 5 minutes.
Taste and adjust the seasoning with salt and pepper if needed.
In a medium saucepan, bring 1.5 cups of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork before serving to separate the grains.
Serve the chicken mixture over the couscous and garnish with additional cilantro if desired.
Serve immediately to enjoy the dish at its best temperature.
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