Optional: “Quick” Preserved lemons
4 lemons, washed, sliced into 1/4 inch slices and deseeded
1 C salt
4 C boiling water
**Optional**Make Quick Preserve Lemons: The morning you are going to cook, place all lemon slices into a wide mouth, 1 quart mason jar. Add salt, and enough boiling water to reach the neck of the jar. Cap the jar with the lid and shake the jar until majority of the salt has dissolved, if there are still a few in the container then that’s ok. Let the jar sit and shake it periodically. When ready to make recipe, drain entire contents in a colander.
- Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Stir in olives, butter, and lemons into pot, bake until chicken is tender, 35 to 40 minutes.
- Make coucous according to package instructions, cover and set aside.
- Heat olive oil in a large saucepan over medium-high heat. Add the onions and cook until soft. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover, add parsley and cilantro, and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste. Combine couscous and sautéed kale, mix well.
To serve, spoon kale and couscous mixture into the center of plate, top with a piece of chicken. Spoon jus, olives and several slices of cooked lemon over chicken. Serve with reserved jus.