Moroccan chicken with couscous

Steamed couscous

• 200 g couscous
• 1000 g water, plus extra for soaking
• 1 tbsp olive oil
• salt, to season
• ground black pepper, to season

Moroccan chicken

• 5 sprigs fresh flat-leaf parsley, leaves only
• 5 sprigs fresh coriander, leaves only
• 1 brown onion, cut into halves (approx. 120 g)
• 2 garlic cloves
• 20 g olive oil, plus extra for greasing
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• 1 tsp Chicken stock paste (see Tips)
• ¼ tsp salt
• 1 pinch ground black pepper
• 50 g water, plus 2 tablespoons extra
• 1 preserved lemon cheek, rinsed, flesh removed and rind cut into small pieces (approx. 5 mm)
• 30 g raisins
• 80 g dried apricots
• 1000 g skinless, boneless chicken thighs, trimmed
• 20 g salted butter