MOROCCAN CHICKEN WITH CHICKPEA & SAFFRON COUS COUS

SERVES 4

CHICKEN
 2 chicken breast
 4 chicken thighs
 5 Tbsp. olive oil
 2 cloves garlic, crushed
 1 Tbsp. ground cumin
 1 Tbsp. paprika
 1/2 tsp. ground cinnamon
 1/4 tsp. ground cloves
 1/2 tsp. salt
 1/2 tsp. ground black pepper
 1 large onion, chopped
 1 15 oz. can garbanzo beans (chickpeas) drained & rinsed
 juice of one lemon
 1 1/2 cup chicken stock (reduced sodium)
 1/2 cup sliced pitted green olives
 sliced lemon
 1 Tbsp. fresh cilantro or parsley, chopped

In a small bowl combine 3 Tbsp. olive, crushed garlic, cumin, paprika, cinnamon,cloves, salt & pepper. Mix well. Place the chicken pieces in a baking dish & pour the spice mix over them. Cover; let stand in the fridge for 2-4 hours.

Heat remaining 2 Tbsp. of oil in a large skillet. Add the chicken & brown. Remove the chicken. Add the chopped onions in the same skillet. Cook until tender; add chickpea. Return chicken to pan. Add the lemon juice & chicken stock. Bring to a boil. Reduce heat to low. Cover & simmer for 20-25 minutes, until chicken is done. Remove the chicken & place it on a platter.

Add the flour, stir to thicken, about 3-4 minutes. Add the sliced olives. Pour the sauce over the chicken. Garnish with lemon slices & chopped mint.

SAFFRON COUS COUS
 1 cup dried couscous
 large pinch of saffron threads (optional)
 1/2 cup raisins
 1/2 cup dried apricots, chopped
 1 Tbsp. fresh mint, chopped

Add couscous, saffron, raisins & dried apricots in medium saucepan & cook according to couscous package. Fluff with fork & serve with chicken.