Instructions

• Pat the chicken pieces dry. Optionally remove and reserve the skin for stock or other use. Lightly season the chicken with salt and pepper only if not using preserved lemons and if your chicken is not already salty; preserved lemons add a lot of salt.
• Grind the saffron threads into a powder with a mortar and pestle (or finely crush them). In a small bowl, combine the ground saffron, cumin, paprika, turmeric, ground ginger, cayenne pepper, and cinnamon. Mix until even.
• Rub the spice mixture evenly over all chicken pieces. Set the seasoned chicken aside while you prepare the aromatics and lemons.
• Heat the 1/4 cup extra virgin olive oil in a deep skillet or large sauté pan over medium-high heat.
• Add the finely chopped onion to the hot oil and sauté until translucent, about 5–7 minutes. Add the crushed garlic and cook for 1–2 minutes more, until fragrant and lightly browned. Do not burn the garlic.
• Arrange the spiced chicken pieces snugly in the skillet on top of the onions and garlic.
• Pour up to 1 quart chicken stock into the skillet so the chicken is almost covered. You may not need the entire quart depending on pan size; add enough so the liquid comes up around the chicken but does not completely submerge it.
• Prepare the lemons: remove and discard all pulp, keeping only the peels. Slice the preserved-lemon peels (or fresh-lemon peels, if substituting) into thin strips. Spread the lemon peels evenly over and around the chicken in the pan.
• Bring the stock to a boil, then reduce the heat to low. Cover the skillet and simmer gently for 60–75 minutes, uncovered only briefly for checking. Periodically (every 15–20 minutes) tilt the pan and spoon the cooking liquid over the chicken to baste it. Cook until the meat is fork-tender.
• Using tongs or a slotted spoon, transfer the cooked chicken pieces to a serving platter or bowl and keep warm.
• Add the 1 cup pitted green olives to the sauce in the skillet. Increase the heat and boil the sauce a few minutes, stirring occasionally, until it reduces and thickens slightly.
• Remove the skillet from the heat and taste the sauce. Season with additional salt and pepper only if needed (remember preserved lemons are salty).
• Return the chicken to the pan or pour the reduced sauce over the chicken on the serving platter. Garnish with the 1/2 cup fresh chopped cilantro.
• Serve warm over couscous, basmati rice, mashed potatoes, or with flatbread/pita for dipping in the sauce.