Instructions

• Pat the 3 1/2 pounds bone-in chicken pieces dry. Optionally remove the skin; rinse and dry the pieces if you rinsed them. Lightly season with salt and pepper only if not using preserved lemons or already-salty chicken.
• Grind the 1/2 teaspoon saffron threads to a powder (spice grinder or mortar and pestle). In a small bowl, combine the ground saffron with 1 1/2 teaspoons cumin, 1 1/2 teaspoons paprika, 1 teaspoon turmeric, 1/2 teaspoon ground ginger, a pinch of cayenne, and a pinch of cinnamon.
• Rub the spice mixture evenly over all chicken pieces. Set the spiced chicken aside while you prepare the pan.
• Heat 1/4 cup extra virgin olive oil in a deep skillet or sauté pan over medium-high heat. Add the finely chopped large onion and sauté until translucent, about 5–8 minutes.
• Add the 2 crushed garlic cloves to the onion and cook, stirring, until the garlic is lightly browned and fragrant, about 1–2 minutes.
• Arrange the spiced chicken pieces snugly in the skillet, skin-side up if skin remains. Pour up to 1 quart chicken stock over the chicken; the pieces should be almost covered (you may not need the entire quart depending on pan size).
• Prepare the lemons: remove and discard all pulp from the 2 preserved lemons (or from the fresh lemons if using fresh). Cut the remaining lemon peel into thin slices. Scatter the lemon peel slices evenly over and around the chicken in the pan.
• Bring the stock to a boil, then reduce heat to low so it simmers gently. Cover the skillet and simmer for 60–75 minutes, uncovered or partially covered to your pan’s fit, periodically ladling the seasoned stock over the chicken, until the meat is fork-tender. (Cook longer, up to 75 minutes, for more tender meat.)
• Use tongs or a slotted spoon to transfer the cooked chicken pieces to a serving dish or bowl and keep warm.
• Add the 1 cup pitted green olives to the sauce in the skillet. Increase heat to medium-high and bring the sauce to a boil, then reduce and simmer a few minutes until the sauce reduces and thickens slightly. Taste and adjust seasoning with salt and pepper as needed (remember preserved lemons are salty, so taste before adding salt).
• Pour the sauce, olives, and lemon peel over the chicken. Garnish with 1/2 cup fresh chopped cilantro.
• Serve warm over couscous, basmati rice, mashed potatoes, or with flatbread/pita to dip into the sauce.