COUSCOUS WITH CHICKEN, LEMON, AND OLIVES
6 to 8 servings
An amalgam of two classic Moroccan chicken stews, one with olives and one with preserved lemon. If you can’t find preserved lemon, we encourage you to try making your own.
Combine in a large zip-top bag or a bowl:
- 4 pounds bone-in chicken parts (skinned, if desired)
- 2 large garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cracked coriander seeds
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon sweet paprika
- ½ teaspoon black pepper
- Pinch of crushed saffron threads
Refrigerate, covered, for at least 1 hour or up to 24 hours, moving the chicken around in the bag or bowl from time to time.
Remove the chicken pieces. Heat in a Dutch oven or other large heavy pot:
- 2 tablespoons vegetable oil
Add the chicken in batches, without crowding, and brown on both sides. Add:
- 2 cups water
- 1 large leek, trimmed, halved, well cleaned, and thinly sliced
Bring to a simmer over medium-high heat, skimming off any foam that rises with a slotted spoon. Reduce the heat, cover, and simmer gently until the chicken is tender, about 40 minutes. Add:
- 1 preserved lemon, cut into thick slices
- ⅔ cup green olives, pitted and halved
Simmer until the chicken is falling off the bone, another 10 to 15 minutes.
Meanwhile, cook, omitting the optional butter or oil:
- 2½ cups couscous
Transfer to a large serving bowl and toss with:
- 1 tablespoon olive oil
Arrange the chicken, preserved lemons, and olives on top of the couscous. Bring the liquid in the pot to a boil and reduce by half. Stir in:
- ¼ cup lemon juice, or more to taste
- ¼ cup chopped parsley
Taste and adjust the seasonings. Pour the sauce over the chicken and garnish with:
- 2 tablespoons chopped parsley