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.