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Export 14 ingredients for grocery delivery
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.
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