Ingredients

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

• 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.