Step 1

Place parsley and smoked almonds into mixing bowl, then chop 2 sec/speed 5. Transfer to a small bowl and set aside.

Step 2

Place garlic and onion into mixing bowl, then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 3

Add oil and cook 5 min/100°C/speed 1, without measuring cup.

Step 4

Add all the spices and 1 teaspoon of the preserved lemon liquid, then cook 3 min/100°C/speed 1.

Step 5

Add water, stock powder or paste, the preserved lemon and dates, then cook 10 min/100°C/speed 1.

Step 6

Add chicken, stir to combine with spatula, then cook 10 min/100°C//speed  or until chicken is cooked, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 7

Add olives and half of the parsley and nut mixture, then stir to combine with spatula. Stand for a few minutes to thicken. Place in a serving bowl then sprinkle Moroccan chicken and cooked couscous with parsley and nut mixture and serve.