Step 1

Heat the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 6 minutes or until the chicken is browned all over. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

Step 2

Add the onion to the pan and cook, stirring occasionally, for 6 minutes or until soft. Add the garlic, paprika, cumin and saffron and cook, stirring, for 1 minute or until aromatic. Add the tomato, carrot and 125ml (1/2 cup) chicken stock to the pan. Cook, scraping with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base of the pan, until the mixture comes to a simmer. Place the chicken pieces on top of the tomato mixture.

Step 3

Cook, partially covered, for 45 minutes. Add lemon slices and olives to the pan, pressing the lemon slices into the liquid to cover. Cook, partially covered, for a further 30 minutes or until the sauce thickens. Remove the chicken from the heat and stir in the coriander and parsley. (To freeze, see notes.)

Step 4

Meanwhile, bring the remaining stock to the boil in a saucepan. Remove pan from heat and stir in the couscous. Cover and set aside for 2-3 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

Step 5

Divide the couscous among serving plates. Top with the chicken to serve.