Moroccan Lemon Chicken With Olives

1 medium onion, cut into quarters 1 tbsp. minced fresh garlic 2 1/2 lb meaty chicken pieces, skinned (drumsticks, thighs, small breasts) 2 tbsp all-purpose flour 15 ml olive oil 250 ml water 1/2 tsp ground ginger 1/2 tsp ground cumin 1/2 tsp paprika 1/4 tsp salt 1/8 tsp saffron grated peel of 2 lemons 3 tbsp fresh lemon juice 125 gm coarsely chopped pitted green olives 2 tbsp Chopped coriander freshly ground black pepper hot cooked couscous
Preparation method: 
Place onion and garlic in food processor. Cover and pulse until finely chopped. Coat chicken with flour. Heat oil in large pan over medium heat. Add chicken and cook until browned. Remove chicken. Add onion mixture and cook until tender. Stir in water, ginger, cumin, paprika, salt, saffron and lemon peel. Return chicken to skillet. Heat to a boil. Add lemon juice, olives, coriander and pepper. Cover and simmer for about 10-15 minutes, until chicken is thoroughly cooked. Spoon chicken mixture over couscous. Serves 6-8.

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