Moroccan Chicken with Couscous

Marinade
1/4 cup fresh lemon juice
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

8 large skinless chicken breasts
8 wedges preserved lemons

1 1/2 cups chicken stock
1/3 cup slivered almond
2 teaspoons olive oil
1 small yellow onion, halved, finely chopped
1 small red chile, deseeded, finely chopped
1 cup couscous or quinoa (needs to cook for 15 minutes)
1/3 cup fresh coriander leaves, firmly packed

Directions
Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.

Preheat the oven to 180ºC. Remove the chicken from the marinade and reserve the marinade. Place the chicken and the preserved lemon in a roasting pan. Roast in a preheated oven for 20 minutes, or until cooked through. Transfer the chicken and lemon to serving plate. Deglaze the pan with some of the marinade and/or chicken stock and sauce the chicken.

Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened. Add the remaining marinade and/or some stock (total 1 cup) and bring to the boil.Remove from the heat. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Garnish with the coriander and toasted almonds.