Wash the chicken and pat dry with absorbent paper towels.
Place the garlic cloves, salt, pepper, ginger, paprika, and cumin in a food processor (or use mortar and pestle) and blend to form a paste.
Drizzle olive oil over chicken in a thin stream and rub the chicken with the spice mixture and let rest in the refrigerator for 4 hours or overnight.
Heat a small heavy-bottomed saucepan and toast the saffron for about a minute or until fragrance is released. Let cool and grind in a mortar and pestle or spice grinder. Set aside.
Heat a heavy-bottomed medium Dutch oven over medium-high heat. Add the chicken with the oil that blinds to them and brown until golden, about 3 minutes on each side.
Add the grated onion and saffron and cook, stirring often, for 3 minutes. Add the chicken stock and bring to a boil. Lower heat to maintain a simmer. Cook covered for 15 minutes.
While the chicken cooks, rinse the olives and pit them if desired. Rinse the preserved lemons and quarter. Add olive and preserved lemons to the chicken and continue cooking for 10 minutes or until the chicken is tender. Uncover and continue cooking for 10 minutes or until the sauce is slightly reduced.
Transfer the chicken with the olives and lemons to a serving platter. Keep warm.
Bring the sauce to a boil over high heat and add the lemon juice. Cook until reduced, about 3 minutes. Pour over chicken and rice.
Basmati Rice
Pick the rice over and place in a bowl. Wash in several changes of water and drain. Pour 5 cups of fresh water over the rice and let it soak for half an hour. Drain thoroughly.
Combine the rice, salt, butter, and 2 2/3 cups water in a heavy large saucepan. Bring to a boil. Cover with a tight-fitting lid and lower heat and simmer for 20 minutes. After 20 minutes, lift the lid, fluff gently but quickly with a fork and cover again. Cook for 5 to 10 minutes or until tender.
Recipe Notes
Recipe adapted from Chef Jason Vickers, Private Chef.