Here's how
1 Place saffron threads in a small dry pan and cook, stirring, for 1 minute. Remove and place in a small bowl. Press with the end of a wooden spoon until the saffron crumbles.
2 Heat oil in a large pan, add chicken skin side down in a single layer and cook until golden brown. Turn and cook for a further 3-4 minutes. Remove and set aside. Add onion, garlic, paprika, cumin and coriander. Stir to combine and cook over a low heat for 1 minute.
3 Add the stock, strip of lemon peel, lemon juice and saffron to the onion mixture and stir to combine. Cook for 1-2 minutes, add the chicken and simmer, covered, for 40 minutes or until the chicken is tender. Add the lemon and olives and cook for a further 5 minutes.
4 Serve the chicken with couscous.

Couscous
Preparation time: 10 mins
Cooking time: nil
Serves 6

You'll need
4 cups chicken stock
500g packet couscous
1 cup chopped Italian parsley
20g butter
Salt and pepper, to taste

Here's how
Place stock in a deep heavy-based pan, bring slowly to the boil and remove from the heat. Add the couscous to the hot stock and stir with a fork until well combined. Cover and stand for 5 minutes. Stir in parsley, butter and salt and pepper to taste. Serve with the Chicken with lemon and olives.

Source: Better Homes and Gardens, June 2002.