couscous with chicken and olives

8 chicken wings (or some equivalent quantity of chicken) scant 1/2 tsp salt 2 tbsp olive oil 2 large onions, diced 4 large garlic cloves, minced 2 3/4 cups chicken broth 1/4 cup canned diced tomatoes in juice, pureed 2 bay leaves 2 strips (each 2 inches long) lemon zest 1 whole small dried red chile pepper 1 inch cinnamon stick large pinch saffron threads 20 pitted green olives 1 cup cooked chickpeaks 3 cups cooked Israeli couscous 1/2 cup raisins lemon wedges

Sprinkle chicken with a little of the salt. Heat 1 tbsp of the oil in a large Dutch oven. Add the chicken and saute, turning once, until browned, about 8 minutes. Transfer to a plate, reserve.

Add remaining 1 tbsp oil to the pan; reduce heat to medium. Add onions and garlic; saute, stirring often, until onions are golden, 8-10 min.

Increase heat to high. Add broth, tomatoes, bay leaves, lemon strips, chile, cinnamon, and saffron threads; simmer 3 minutes.

Add alives and simmer 30 seconds. Add chicken, stirring to coat with sauce. Cover, reduce heat to medium-low, simmer gently 15 minutes.

Stir in chickpeas, cover, simmer until chicken is tender, about 10 minutes. Season with a little salt if necessary.

Remove from heat and let stand, covered, 5 minutes.

Meanwhile, add couscous to a pan of boiling water and heat the grains until they are hot all the way through, 1-2 minutes.

Drain couscous well. Toss with raisins and make a ring of it on a warm platter. Remove lemon zest, bay leaves, and chile from the chicken. Mound the chicken and all the sauce in the middle of the couscous. Garnish with lemon wedges.