Moroccan Chicken Tagine with Cranberry-Curry Couscous

In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.

Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.

Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.

Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.