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2 chicken breast
4 chicken thighs
5 Tbsp. olive oil
2 cloves garlic, crushed
1 Tbsp. ground cumin
1 Tbsp. paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground black pepper
1 large onion, chopped
1 15 oz. can garbanzo beans (chickpeas) drained & rinsed
juice of one lemon
1 1/2 cup chicken stock (reduced sodium)
1/2 cup sliced pitted green olives
sliced lemon
1 Tbsp. fresh cilantro or parsley, chopped

In a small bowl combine 3 Tbsp. olive, crushed garlic, cumin, paprika, cinnamon,cloves, salt & pepper. Mix well. Place the chicken pieces in a baking dish & pour the spice mix over them. Cover; let stand in the fridge for 2-4 hours.

Heat remaining 2 Tbsp. of oil in a large skillet. Add the chicken & brown. Remove the chicken. Add the chopped onions in the same skillet. Cook until tender; add chickpea. Return chicken to pan. Add the lemon juice & chicken stock. Bring to a boil. Reduce heat to low. Cover & simmer for 20-25 minutes, until chicken is done. Remove the chicken & place it on a platter.

Add the flour, stir to thicken, about 3-4 minutes. Add the sliced olives. Pour the sauce over the chicken. Garnish with lemon slices & chopped mint.

1 cup dried couscous
large pinch of saffron threads (optional)
1/2 cup raisins
1/2 cup dried apricots, chopped
1 Tbsp. fresh mint, chopped

Add couscous, saffron, raisins & dried apricots in medium saucepan & cook according to couscous package. Fluff with fork & serve with chicken.

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