What you will need: It called for 12 to 16 pieces of chicken (he used 3 leg quarters), salt and pepper, 3 tbs olive oil, 4 tbs butter, 2 large onions cut into wedges (he used 1 medium), 3 meyer lemons cut into thick slices, handful of bay leaves, a couple of handfuls of green olives, 1 tbs coriander, 1 tbs cumin, 1 tbs ginger, 2 tsp turmeric, 1 tsp smoked paprika, 1/2 tsp cinnamon, pinch of saffron, pinch of cardamom, 1/4 cup flour, and 4 cups chicken broth. Directions, season the chicken with the salt and pepper to taste. In a large dutch oven, heat the olive oil, and sear the chicken on all sides, do this in batches so the pan isn't over crowded, move the seared chicken to a plate. After all chicken is seared and on the plate, add the butter to the pan, when the butter foams, add the onions, lemons, bay leaves, and olives; stir and season with salt and pepper. Sprinkle in the coriander, cumin, ginger, turmeric, smoked paprika, cinnamon, saffron, and cardamom. Stir that until it's very fragrant. Sprinkle in the flour and stir to cook out the flour. Whisk in the stock, slide the chicken back in, simmer until the chicken is cooked. I had Jake add in some brussel sprouts when he started simmering it.
For the couscous he just followed the directions on the box, except for adding some fresh chopped garlic. He served it with a slice of sourdough bread for sopping up the juice. It was pretty good.
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