1.Heat the butter and 2 teaspoons of the oil in a large frying pan; cook the almonds, stirring, until lightly browned all over; remove from pan.
2.In the same pan, heat the remaining oil; cook onion, stirring, until onion is soft. Add the spices; cook, stirring, until fragrant.
3.Add the prepared chicken wings and drumsticks, turning to coat in the onion mixture. Add the stock; cook, covered, for about 5 minutes or until the chicken is heated through.
4.BUTIERED COUSCOUS: Meanwhile, bring stock, water and half of the butter to the boil in a small pan. Pour stock mixture over couscous in a large heatproof bowl, stand, covered, for 3 minutes. Add the remaining butter, fluff the couscous with a fork or whisk. Season to taste with salt and pepper.
5.Stir the olives, preserved lemon and almonds into the chicken mixture; serve with the Buttered Couscous, top with the coriander leaves.