Moroccan Chicken Stew wtih Lemon and Olives

2 tbsp olive oil
1 small onion, chopped
4 garlic cloves, minced
5cm root ginger, minced
1/2 tsp tumeric
4 portions chicken
1 small stick cinnamon
1 pinch saffron
600ml chicken stock, hot
1 lemon, zest grated and juiced
1 handful fresh parsley, chopped
1 handful fresh mint, chopped
200g cous cous
25g small black olives, pitted

Heat the oil in a pan, add the onion and cook for 5 minutes until soft. Add all but 1 tsp garlic along with ginger and tumeric, cook for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook for 20 minutes, uncovered. Meanwhile, mix together the remaining garlic, lemon zest, parsley and mint, set aside. Remove the chicken from the pan, cover to keep warm. Increase the heat and reduce the sauce for about 10 minutes. Meanwhile, add 250ml boiling water to the cous cous and cover. Return the chicken to the pan with the garlic and lemon zest mixture. Heat up, add the olives and serve with the cous cous.