Step 1

Combine the lemon juice, honey, garlic, turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic bowl. Add chicken and turn to coat. Cover and place in the fridge for 3 hours or overnight to develop the flavours.

Step 2

Preheat oven to 180°C. Remove chicken from marinade and reserve marinade. Place the chicken and preserved lemon in a roasting pan. Roast in preheated oven for 20 minutes or until cooked through. Transfer the chicken and lemon to a plate. Wipe the pan with paper towel to remove any fat. Add the reserved marinade and 125ml (1/2 cup) of the stock and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat.

Step 3

Meanwhile, heat a frying pan over medium heat. Add the almonds and cook, stirring, for 2 minutes or until toasted.

Step 4

Heat the oil in a saucepan over medium heat. Add the onion and chilli and cook, stirring, for 2 minutes or until soft. Add the remaining stock and bring to the boil. Remove from heat. Add couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.

Step 5

Add marinade mixture, almonds and currants to couscous. Cook, stirring, over low heat for 2 minutes or until all the liquid is absorbed. Remove from heat.

Step 6

Carve the chicken across the grain into thick slices. Spoon couscous among serving plates and sprinkle with coriander. Top with chicken and serve with baked lemon.