Ingredients 4 pound chicken, legs, breast, and thighs, cut in 8 parts 2 tablespoon lemon juice 1 salt, to taste 1 pepper, to taste 1 teaspoon saffron 1 teaspoon ginger root, grated 3 each onions, finely chopped 1 each garlic, clove, minced 1 tablespoon cumin powder 1 tablespoon coriander seeds, ground 2 cup chicken stock, preferably homemade 12 each olives, green, pitted, sliced 1 tablespoon paprika 1 each lemon 3 tablespoon olive oil Directions: Season chicken with salt and lemon. Chill 6 hours. Process all the spices, along with the ginger and garlic in a food processor. Brown chicken pieces in the oil. Stir in onions and spice mixture and turn chicken pieces to coat well. Add chicken stock and cook over moderate heat turning pieces often. Remove breast parts after 20 minutes. Continue cooking the rest of the chicken another 25 minutes. Return breast to pan. Add lemon rind very thinly sliced and olives. Cook 5 to 10 minutes. Correct seasonings. Serve with white rice or couscous with chickpeas and a salad.