Moroccan chicken stew with lemon and olives

Method

1. Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
2. Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata
3. (a classic fresh herb flavouring). Set aside.
4. Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
5. Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.
6. Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.