Chicken with Preserved Lemon and Olives

This is worthy of the 5 stars it got on NYT Cooking. Serve to company worthy. The chicken is incredibly moist and the olives and preserved lemon bring everything together. I served it with Oven Rice and a spinach-orange salad.

INGREDIENTS
5 cloves garlic, finely chopped
¼ teaspoon saffron threads, pulverized
½ teaspoon ground ginger
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon turmeric
Salt and freshly ground black pepper

1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil

3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons 
1 cup chicken stock
Juice of 1/2 fresh lemon
1 tablespoon chopped flat-leaf parsley

DIRECTIONS

1. Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
2. Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned.  You may need to deglaze a bit so the chicken bits don't burn, but using a bit of liquid with the onions helps them soften without burning them. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
3. Put chicken on onions. Scatter with olives. Quarter the preserved lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and fresh lemon juice. Pour over chicken.
4. Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.