2.Combine the oil, Moroccan seasoning, cinnamon, pepper and salt in a bowl and stir to combine.
3.Put the chicken pieces into a deep baking dish that is large enough to hold them in one layer. Rub the oil mixture over the chicken. Pour the stock into the base of the dish and add the dates and olives. Bake in the oven for 1 hour or until the chicken is cooked through.
4.Meanwhile, make saffron yoghurt sauce: put the saffron into a medium heatproof bowl and add the boiling water. Stand for 5 minutes then add the remaining ingredients. Stir to combine.
5.Serve the chicken pieces on a bed of herbed couscous with the saffron yoghurt sauce and a selection of salad accompaniments.
Chicken mixture suitable to freeze. Not suitable to microwave.
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