Instructions: Season chicken thighs liberally with salt and pepper and dredge in flour. In a heavy bottom casserole, heat 4 tablespoons virgin olive oil until smoking. Add 6 thighs at a time and brown well on all sides. Remove and repeat with remaining thighs. Remove last 6 thighs and add sliced onions and saffron and cook until softened, about 8 to 10 minutes. Add olives, carrot and chicken stock and bring to a boil. Return chicken pieces to pot, submerge and bring to boil. Lower heat to a simmer and cover pot with tight fitting lid or aluminum foil and simmer 1 hour.

Remove lid and allow to cook 10 minutes uncovered. Remove chicken thighs and arrange over the Tomato Couscous on platter. Season sauce with salt and pepper and add mint leaves. Pour sauce over chicken thighs and serve.

This recipe yields 4 main course servings.

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