chicken tagine with lemon and olives

Serves: 4

Ingredients:
454 g boneless, skinless chicken thighs
1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, chopped
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
2 cups chicken stock
1 lemon, cut into 8 wedges
12 green olives in oil, pitted and halved
1 cup fresh parsley, chopped
1 cup coriander, chopped
salt and pepper to taste

Method:
in a large saucepan over high heat, brown the chicken in the oil. add onions and garlic and cook for 2 minutes. add spices and cook, stirring, for 1 minute.
add stock, lemon and olives. bring to the boil. cover and simmer over medium heat for 45 minutes.
add herbs and continue cooking, covered, for 2 minutes. season with salt and pepper to taste.
serve on wholewheat couscous with a green vegetables.