Preheat the oven to 180'C.
Season the chicken and seal in a hot pan with half of the olive oil until nicely golden brown on both sides. Remove from the pan and place on a baking tray. Cook in the oven for 8 to 10 minutes, depending on the size of the meat. Leave to rest for 5 minutes.
Peel and finely dice the onions and the garlic. Finely dice the chilli. Cook over a medium heat with the remaining olive oil for 4-5 minutes. Add the spices and cook for a further minute. Infuse the chicken stock with the saffron, by bringing to the boil and then leaving to simmer for a couple of minutes. Add 2 ladles of the stock to the pan with the onions and spices.
Finely chop the herbs. Dice the olives.
Add these to the pan and stir well.
Place the cous cous in a bowl with the olive oil, raisins and a pinch of salt. Mix well and cover with boiling water. Wrap with clingfilm and leave for 10 minutes. Remove the clingfilm and fork through the cous cous to fluff it up.
Finely slice the spring onions. Zest and juice the lemon. Add the spring onions and enough of the lemon mix to taste. Toast the almonds in a dry pan until they begin to turn golden brown. Keep to one side and sprinkle on the dish just before serving.
Arrange the cous cous neatly in a steel ring on the plate, pushing down with the back of a spoon so as it holds its shape when you remove the ring. Slice the chicken and fan around. Spoon on the sauce and sprinkle on the toasted almonds to finish. Sprinkle over the plate to finish.
«Try adding different ingredients to your cous cous. Dried fruits work really well.»