Moroccan style chicken with cous cous

Chop the leek and onion and poach in olive oil, when almost ready add the spices; I use turmeric, black pepper, nutmeg and salt.

Cut the chicken into squares and add it together with the white wine. Let it cook for about 20 minutes.

When the broth has reduced and the chicken is tender, add the nuts and sprinkle with cinnamon. I usually add raisins, dates, pumpkin seeds...

Meanwhile, prepare the cous cous as indicated on the package. Serve