Chicken with preserved lemons, olives, and saffron couscous

You may remember that early last month I made salted preserved lemons. Well they are now ready to eat! This is the first dish that I have used them in. I tasted a small piece of one on its own and it was really different -- the lemon and salt flavors were there, but mellowed. 

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The rind had become soft and almost silky. They added a nice, bright flavor to this dish and I'm looking forward to using them more. I think that they will go really nicely in other stews and with vegetables like broccoli. This dish combines a lot of Moroccan flavors and turned out to be quite delicious. It will serve about four people.

Today we made another attempt (at a different location) to see a snowy owl and I was skunked again! I couldn't believe it. We did see some snow buntings, which were new for me, but that just wasn't as exciting as the snowy. I hope that I'll see one before they start moving back up north again. We did some snow shoeing this weekend as well. I'm trying to enjoy the last of winter as it's going to get up to 50 degrees later this week! I know we'll still have cold and snow for another month or so, but I like to make sure to enjoy each season to its fullest before the next one comes.

Chicken with preserved lemons, olives, and saffron couscous
1 to 1-1/2 lbs. bone-in chicken thighs (I remove the skin - this is optional)
sea salt and freshly cracked black pepper
2 tablespoons unbleached all-purpose flour
2 tablespoons extra virgin olive oil
1 yellow onion, halved and sliced
1/2 teaspoon smoked paprika
1 teaspoon ground coriander
a couple dashes cayenne pepper
1 cinnamon stick, broken in half
4 garlic cloves, thinly sliced
2 cups chicken broth
1/2 salted preserved lemon, pulp removed and finely chopped
1 cup large green olives
1/3 cup chopped parsley
1/4 cup chopped cilantro

for the couscous:
1 cup water
pinch of saffron (sub turmeric if needed)
pinch of salt
1 cup couscous

Season the chicken with salt and pepper and sprinkle the chicken with the flour. Heat the olive oil in a large skillet over medium heat. When hot, add the chicken thighs. Leave them still for about 4-5 minutes, until they are browned and will flip easily. Turn the chicken and stir in the onion, paprika, coriander, and cinnamon. Let cook, stirring occasionally, until the onions begin to brown. Stir in the garlic. Let cook until fragrant, about 1 minute.

Stir in the chicken broth and stir well to deglaze the pan. Let the broth come to a boil, reduce to a simmer, and cover. Cook for about 10 minutes and then stir in the preserved lemon and olives. Cover and cook until the chicken is cooked through (165 degrees). Remove the cinnamon. Stir in the parsley and cilantro.

In a saucepan, add the water, saffron, and salt. Cover and bring to a boil. Whisk in the couscous, turn off the heat, cover, and let sit for 5 minutes. Fluff with a fork. 

Serve hot, topped with additional parsley/cilantro, if desired.