Chicken with tomato and olives

Cut the garlic into slices. Cut the onions into thin segments. Cut the tomatoes in four. Let the olives drain. Grate and squeeze the lemon. Mix in a deep plate the paprika and cumin with salt and freshly ground black pepper. Roll the chicken dumplings through the spice mixture until they are covered all around. Heat the olive oil in a frying pan and fry the chicken slices around brown.

Divide the garlic, onion, tomatoes, olives and lemon zest between the pieces of chicken. Sprinkle the rest of the herbs from the plate. Sprinkle a little lemon juice over it and pour in the water. Smother the chicken and vegetables covered in gently simmered for 15-20 minutes.

Put the couscous in a deep plate and pour over so much boiling water that the couscous is 1 cm under water. Leave it covered for 10 minutes. Stir the couscous with a fork. Serve the chicken with the couscous.