Moroccan Lemon Chicken With Olives

• 3 1/2 pounds bone-in chicken pieces
• 1/2 teaspoon saffron threads
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1 pinch cayenne pepper
• 1 pinch cinnamon
• 1/4 cup extra virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 quart chicken stock
• 2 preserved lemons (or sub fresh lemons)
• 1 cup pitted green olives
• 1/2 cup fresh chopped cilantro, for garnish
• Salt and pepper

1. Choose your favorite cut of meat for the chicken pieces. You can use a whole chicken cut into pieces, or buy specific cuts that you like. I usually use whole leg/thigh pieces because I find the dark meat more flavorful.
2. Remove skin from chicken pieces (freeze the skin for stock or use it to make schmaltz!), then rinse and dry them. Grind the saffron threads into powder using a spice mortar and pestle. Mix saffron powder, cumin, paprika, turmeric, ginger, cayenne pepper and cinnamon together in a small bowl. Rub the spice mixture evenly onto the chicken pieces.
3. Heat olive oil in deep skillet or saute pan over medium high heat. Saute the onion in the oil till it turns translucent. Add the garlic and continue to saute till lightly browned. Arrange the chicken pieces snugly inside the skillet. Pour chicken stock over the pieces; they should be almost covered with stock. You probably won't need the entire quart depending on the size of your pan.rnrnRemove pulp from the 2 lemons. With preserved lemon this is easy, the pulp will be softened and you can just scoop it out. For fresh lemon, I find it's easier to slice the peel off of the lemon (if a little pulp clings to the peel it's no big deal). Slice lemon peels into long, thin strips. Arrange the strips evenly in the pan.
4. Bring stock to a boil, then reduce heat to a low simmer and cover the skillet. Let the chicken simmer for 60-75 minutes, periodically ladling the seasoned stock over the chicken pieces, until the meat is fork-tender. I usually cook it closer to 75 minutes because I like the meat very tender.
5. Remove chicken pieces from the broth using tongs or a slotted spoon; arrange the pieces on a serving dish. If you prefer to present the meat off the bone, pick the tender meat in pieces from the bone and reserve the meat with the lemon pieces.
6. Add olives to the sauce in the skillet. Bring sauce in the skillet to a boil and let it reduce and thicken for a few minutes. Remove skillet from heat and taste the sauce. Season with more salt and pepper, if desired.
7. Serve on a bed of couscous, basmati rice or mashed potatoes; pour the sauce over the chicken and the starch. Garnish with fresh chopped cilantro. Can also be served with flatbread or pita bread to dip in the sauce. Serve warm.

chicken, saffron threads, cumin, paprika, turmeric, ground ginger, cayenne pepper, cinnamon, extra virgin olive oil, onion, garlic, chicken, preserved lemons, green olives, cilantro, salt

Taken from food52.com/recipes/9398-moroccan-lemon-chicken-with-olives (may not work)