6 bone-in split chicken breasts with skin (ribs removed if possible)
1 large yellow onion, peeled, halved and thinly sliced
2 cloves garlic, crushed
1⁄2 cup roughly chopped cilantro, plus more for garnish
1⁄2 cup roughly chopped parsley
1 teaspoon ground ginger
1⁄2 teaspoon ground cumin
1⁄4 teaspoon saffron, crushed
4 cups green pitted olives, rinsed
1 preserved lemon, sliced into 4 wedges
salt and pepper to taste
Heat olive oil in a large, heavy-bottomed pot over medium- high heat. Pat chicken dry and place skin side down in a single layer in pot.
Cook in batches until skin is golden and crispy, about 5 minutes. Flip and cook until other side is slightly golden, about 3 minutes. Remove chicken and set aside.
Add onion and garlic to pot, and stir well to incorporate the fat. Return all the chicken to the pot. Add cilantro, parsley, and 4 cups water. Stir in ginger, cumin, and saffron. Bring to a boil, reduce to a simmer and cook uncovered for 30 minutes.
Add olives and preserved lemon, and cook until chicken is very tender, at least 20 minutes. Season with salt and pepper. Top with cilantro and serve.