This delicious recipe was created by Jamie Oliver. The recipe yields 4 servings and takes about an hour and 15 minutes to make. Each serving contains about 280 calories.

Ingredients:

• 4 small Red onions
• 1 bulb of Fennel
• Olive oil
• 1 tsp Chilli flakes
• 1 tsp Fennel seeds
• 1 pinch of ground Cinnamon
• 1 pinch of Saffron
• 4 free-range Chicken thighs
• 4 free-range Drumsticks
• 1 x 400 g tin of plum tomatoes
• 2 fresh Tomatoes
• 1 small handful of Black olives
• 300 g Couscous
• A few sprigs of fresh coriander

Method:

1. Peel the onions and chop finely. Trim and slice the fennel.
2. In a large frying pan, heat 1 tbsp olive oil, add the chopped onions, fennel, chilli flakes, fennel seeds and cinnamon. Cook on a low heat for about 10-15 minutes, or until soft and almost sticky.
3. In a cup filled with a little bit of hot water add the saffron and set aside to allow the saffron to infuse with the water. This will allow the flavour to mix evenly in the pan later on.
4. In a new pan, heat 1tbsp of olive oil. On a high heat, brown the chicken on all sides and add to onion pan when golden.
5. Pour in the saffron infused water and tinned tomatoes. Fill the tin with water and pour into the pan. Mix well
6. Add the fresh tomatoes and olives.
7. Season with salt and pepper and simmer for about 25-30 minutes or until the chicken starts to fall off the bone.
8. When the sauce is nice and thick remove from heat.
9. In a separate bowl, add the couscous with salt water and let stand for 5 minutes. Fluff when ready.
10. Serve the chicken with couscous and fresh coriander.

Source: Jamie Oliver Magazine