Ingredients

• 1 4-pound chicken, skinned and cut into chunks (thighs in half, breasts in thirds, drumsticks and wings left whole, and backbone discarded)
• Juice of 1 lemon
• Salt
• 2 tablespoons olive oil
• 1 cup plus 2 tablespoons vegetable oil
• 3 onions, diced
• 1 tablespoon ground ginger
• 1 tablespoon plus 1/2 teaspoon ground cinnamon
• 1 teaspoon freshly ground black pepper
• 1/2 cup (lightly packed) parsley sprigs
• 1/2 cup (lightly packed) cilantro sprigs
• 1 pinch saffron threads
• 1 1/2 cups blanched whole almonds
• 1/2 cup sugar
• 1 tablespoon butter
• 1 pound couscous.

Directions

1. Rub chicken pieces with lemon juice, and season lightly with salt. Place a Dutch oven over high heat, and add olive oil and 2 tablespoons vegetable oil. When oil is hot add onions, and sauté until beginning to soften. Add chicken pieces, and sauté until seared on all sides. Pour off all oil in pan.

2. Add ginger, 1 tablespoon cinnamon, black pepper, parsley and cilantro. Mix saffron with 1 cup water, and add to pot; then add 2 cups more water. Bring to a boil, cover and simmer until chicken is cooked, about 30 minutes.

3. While chicken cooks place a skillet over medium-high heat, and add remaining 1 cup vegetable oil. When hot add almonds, and stir until golden brown. Remove immediately, and drain on paper towels. In a food processor combine almonds, sugar, butter and remaining 1/2 teaspoon cinnamon. Pulse until there is just a tiny crunch to almonds.

4. To serve, cook couscous according to package instructions. Add almond mixture, and toss to blend. Spread couscous across a large serving platter, and mound chicken on top. Serve hot.

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