1lemon, peeled into thick slices (using a vegetable peeler to peel the lemon peel into thick 1 inch strips)
1cupchicken stock
Juice of ½ lemon
1tablespoonchopped flat-leaf parsley
Instructions
Mix garlic, saffron, ginger, paprika, cumin and turmeric together with ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover, and refrigerate to marinate for 3 to 4 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside. Add onions to skillet, and cook over medium-low heat about 15 minutes, until they begin to caramelize. Add the ground cinnamon and stir to combine.
Put chicken on onions. Scatter with olives and the lemon strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, and serve.
Notes
This is traditionally served on its own, but you can always add rice or bread if you'd like something to soak up every last delicious drop.