Chicken Tajine with Couscous

1/3 cup Olive Oil

1 large Onion -- thinly sliced

1 clove Garlic -- minced

1 tablespoon Parsley -- chopped fine

1 tablespoon Fresh Coriander leaves

(Cilantro) chopped, or more

1 tablespoon Salt

1/2 teaspoon Black Pepper -- coarsely ground

1/8 teaspoon Saffron – powdered

2 1/2 lb Chicken -- broiler/fryer -cut into serving pieces

1/2 lb Lemon -- cut into 4 wedges

1/3 cup Green Olives

1 cup couscous

2 cups chicken stock

Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.

For the couscous:

Bring the chicken stock to a boil. Stir in the couscous and return to a boil. Turn off immediately, cover and allow to stand for 5 minutes.

Add salt and pepper to taste.