Yield: 4-6 servings.
3 Tbsp. Gilroy Foods & Flavors North African Mint Seasoning
5 Tbsp. extra virgin olive oil, divided
4 cloves garlic, peeled and sliced
1 chicken (3½ to 4 lb.) cut into 10 pieces
1 medium onion, coarsely chopped
1 cup chicken stock
½ cup pitted green olives, chopped
1 small lemon, thinly sliced
4 Roma or plum tomatoes, cut into quarters
to taste, salt and pepper
In large bowl, combine North African Mint Seasoning, 3 Tbsp. olive oil and garlic. Mix together to form a paste. Add chicken; rub paste over chicken until evenly coated. Refrigerate 2 hours or overnight.
Remove chicken from marinade, reserving marinade. In tagine or large casserole, heat 2 Tbsp. olive oil over medium high heat. Add chicken; saute about 5 minutes or until lightly browned on both sides. Add onion; cook about 3 minutes or until golden. Add reserved marinade, chicken stock, olives and lemon and tomatoes. Cook over medium low heat, tightly covered, for 30-35 minutes or until chicken is cooked through. Season with salt and pepper.
To serve: Mound couscous (recipe follows) on serving platter. Place chicken on top of couscous; spoon lemon, olive and onion mixture over chicken.
For couscous: In medium saute pan, heat 2 Tbsp. olive oil over medium high heat. Add one cup diced zucchini, one diced carrot and ½ cup raisins. Cook 7-10 minutes or until tender. In medium saucepan, bring 2 cups of chicken stock and 2 Tbsp. North African Mint Seasoning to a boil over medium heat. Add 1½ cups couscous and stir. Remove from heat, cover and let stand 10-15 minutes. Fluff with a fork, add sauteed vegetables and mix gently. Season with salt and pepper. Drizzle 2 Tbsp. olive oil over couscous; sprinkle with 2 Tbsp. chopped parsley.