Ingredients

2 tablespoons olive oil
1 large onion
4 garlic clove, crushed
3 1/2 lbs chicken
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon aleppo pepper (optional) or cayenne pepper (optional)
salt and pepper, to taste
1 1/2 tablespoons lemon juice
2 cups couscous, Lebanese-style
2 tablespoons butter

Directions

In a large pan (large enough to hold the chicken), fry the onion and garlic in the olive oil until onion becomes soft and translucent.Put in the chicken and pour 4-1/2 cups of water (it won’t be sufficient to cover). Add spices.Cover and simmer for 1 – 1-1/2 hours so chicken is so tender it’s falling off the bone, turning once halfway through.Take out the chicken and remove skin and bones. Cut into small pieces.Bring the sauce to a boil and add lemon juice.Throw in the couscous. Cook for approximately 8 minutes (until tender). (you can add 1 cup of boiling water if necessary during this time)Stir in the butter and place the chicken pieces back in the pan.Heat through before serving.

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