Spiced Chicken

Sicily has been conquered by nearly everyone, including Italy in 1860. Of all the island’s invaders, it’s Tunisia, Algeria and Morocco that have had the most influence on the cuisine, bringing couscous, oranges, lemons, artichokes, rice, almonds, pistachios and spices such as cinnamon, saffron, sumac, nutmeg and cloves, sesame and dried fruits.

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Instructions

1.	Heat the oil in a large heavy-based saucepan over a medium- high heat, then fry the chicken in batches until golden on both sides, about 8-10 minutes, then set aside.
2.	Deglaze the pan with the wine, scraping all the lovely bits from the bottom of the pan.
3.	Add the garlic, ginger, chilli flakes, rosemary, fennel seeds, ground coriander, cumin, turmeric, star anise, cloves, cardamom, paprika, cinnamon and tomato paste.
4.	Give it a good stir. Return the chicken to the pan, add the stock and bring to the boil.
5.	Reduce the heat to low, then simmer, covered, for about 20 minutes.
6.	Remove the lid and simmer for another 20 minutes.
7.	Check the seasoning, add the zucchini and cook for 5 minutes more. Remove from the heat and stir in the olives.
8.	To make the couscous, combine the couscous in a large bowl with the boiling stock and stir vigorously to combine.
9.	Cover immediately with a tight lid or cling wrap to allow the couscous to absorb all the liquid.
10.	After 5 minutes, fluff the couscous up with a fork, gently scraping across the top layer, then turn 45 degrees and fluff up the second layer.
11.	Repeat until you get to the bottom of the bowl. Mix through the herbs and toasted, seasoned pine nuts or leave it plain if you prefer.
12.	Serve the chicken with extra rosemary sprigs and parsley (if using) with the couscous on the side in a bowl.