Chicken Ragout with Eggs, Almonds and Couscous
Prepare couscous according package instructions.
Peel eggs and cut into quarters.
Rinse chicken breasts, pat dry and cut into strips.
Peel shallots and garlic. Slice shallots crosswise into rings and cut garlic into thin slices.
Fry shallots, garlic and almonds in hot oil. Add chicken, turmeric and ras el hanout and sauté, stirring. Pour in chicken broth. Sprinkle with saffron and simmer over low heat until chicken is cooked through, 8-10 minutes. Just before serving, stir in cilantro and season with salt and pepper. Serve chicken over couscous with hard-boiled eggs.