Ingredients
Chicken thighs (12 about 2 ½ to 3 lbs), chicken stock (3c), finely chopped carrots (1med.), small green olives (1c), saffron (1/2tsp), thinly sliced red onions (2large), virgin olive oil (4tbsp), flour (for dredging), freshly-ground black pepper (to taste), salt (to taste), fresh mint leaves (1/2c), recipe tomato couscous (1).

Method of preparation:-
Take chicken thighs, sprinkle salt and pepper over it and dredge in flour. Take a heavy bottomed casserole, heat 4 tablespoon of virgin oil in it until it gets smoking. Add 6 thighs in it and fry them until they get brown from all sides. Take out the thighs from the casserole and fry the left over thighs in it and take them out after they get brown. Then cook sliced onions and saffron in it for about 8 to 10 minutes they get soft. Add carrots, olives and chicken stock in it and keep this mixture to boil. Place the chicken pieces in it and keep them to boil. Now turn down the heat to low, cover the pot and keep it to simmer for about 1 hour. Now uncover the pot and cook it for about 10 minutes. Take out the thigh and place them on a plate over the tomato couscous. Sprinkle salt and pepper over it and then add mint leaves in it. Spread the sauce over the thighs and serve.

Number of servings – 4