Prick the chicken pieces with a fork.
Mix chicken with salt, ½ teaspoon crushed black peppercorns, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon olive oil, zest of ½ lemon and the juice of ½ lemon. Keep aside for 15-20 minutes to marinate.
Heat 1 tablespoon olive oil in a pan and place chicken pieces on it, skin side down.
Sear for 1-2 minutes on each side. Remove on a plate and keep aside.
Heat 1 tablespoon olive oil in the same pan. Slice onions length wise and add to the pan.
Add chopped garlic and sauté till onions turn a light brown.
Add remaining cumin powder, red chilli powder, garam masala powder, crushed black peppercorns and mix well.
Add ½ cup chicken stock and mix well. Add green chillies and salt and mix well.
Place the seared chicken pieces in the pan. Pour some of the gravy over it. Add ½ cup chicken stock and mix. Cover and cook for 810 minutes or till chicken is fully cooked.
Put couscous in a large bowl. Add a few strands of saffron to remaining chicken stock and heat it.
Pour the hot chicken stock over the couscous and cover it with cling film. Keep aside to bloom for 5-6 minutes.
Halve the green and black olives and add to the couscous. Add zest of ½ lemon, pickled jalapenos and coriander leaves. Roughly chop mint leaves and add and mix well.
Add juice of ½ lemon and a few saffron strands to the chicken and mix well. Cover and cook for a minute more.
Spread couscous on a serving plate. Arrange chicken pieces on it and pour some of the sauce over it.
Garnish with coriander leaves and a few strands of saffron and serve hot.