Chicken with Olives and Preserved Lemon

12 chicken thighs, skin removed
2 Tbsp. lemon juice
6 cloves garlic, minced
Salt, pepper
1 Tbsp. olive oil
1 large onion, sliced
2 tsp. dried ground ginger
1/2 tsp. hot pepper flakes
2 tsp. ground cumin
1/4 tsp. cinnamon
1/2 tsp. saffron, crushed
1/2 cup chicken broth or water
1/2 cup green olives
1/2 preserved lemon, thinly sliced
1/2 cup cilantro, chopped

Season chicken thighs with lemon juice, 1 Tbsp. garlic and salt and pepper to taste. Marinate for 30 minutes.
Heat olive oil in a large skillet on medium-high heat. Brown chicken in batches and reserve.
Add onion to pan and saute until soft. Add remaining garlic and saute for 2 more minutes.
Add ground ginger, pepper flakes, cumin, cinnamon, saffron and broth to skillet and bring to a boil. Add chicken and any reserved juices. Reduce heat to low and simmer for 20 minutes.
Add olives and preserved lemon and continue to simmer until chicken is cooked through, another 5 to 10 minutes.
Garnish with cilantro and serve with couscous.

Makes 6 servings