North African chicken with honey and saffron

This is fabulous, full of complex flavors and spice......but it took me 4.5 hours to cook because I'm a cautious, slow cook. Here's what I changed: I used chicken breasts & seasoned with salt, pepper, garlic powder, paprika and a little cinnamon. I used extra fresh grated ginger and doubled the harrissa paste in the sauce. I didn't use any nuts due to allergies and used dried coriander instead of fresh. Also remember to drain the liquid off of the tomatoes or the dish will be too soupy. I used extra lemon zest, butter and lemon juice in the couscous because I couldn't get preserved lemon. I cooked the couscous in my rice cooker and will have to make more. Next time I will make enough of this sauce to freeze.

Made it using chicken thigh fillets. Added some carrots, sweet potatoes and Charlotte potatoes. Used more harissa paste. Changed the couscous slightly with red onion, cucumber, tomato, mint and coriander. Very tasty