Step 1

Place the oil, lemon juice, garlic, paprika, ginger, salt and pepper in a small bowl and mix to a paste. Place the chicken in a non-aluminium bowl and rub the paste over each piece. Cover with plastic wrap and place in the fridge for at least 3 hours or overnight to marinate.

Step 2

Soak the saffron in the hot water for 10 minutes. Reserve 1 tablespoon of each of the herbs. Place the chicken pieces, saffron mixture, remaining herbs and onion in a large saucepan. Add enough water to just cover the chicken and bring to the boil over medium-high heat. Reduce heat to low, cover and cook for 30 minutes.

Step 3

Add the green olives, kalamata olives and preserved lemon rind to the pan and cook, covered, for a further 15 minutes. Transfer the chicken pieces to a large bowl and cover with foil to keep warm.

Step 4

Bring the liquid to the boil over medium-high heat and cook, uncovered, for 15 minutes or until reduced by a quarter.

Step 5

Divide the couscous among serving bowls. Top with the chicken and sauce, and sprinkle with the reserved herbs.