6 cloves garlic, minced
2 tsp. cumin
1 tsp. paprika
1 tsp. ground turmeric
5 tbsp. olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
1 tsp. crushed saffron threads, optional
4 medium yellow onions, cut into 12 wedges each
black pepper, to taste
1 lemon, thinly sliced crosswise, seeds removed
1¼ cups pitted green olives or a mixture of green black olives and green olives
⅓ cup finely chopped cilantro
Cooked white rice, for serving
Make a spice paste with garlic, cumin, paprika, and turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated. Cover bowl with plastic wrap or put in a large Ziploc bag, and marinate in the refrigerator for at least 4 hours.
Heat remaining oil in an 8-qt. Dutch oven or large skillet over medium-high heat. Working in batches, add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes; transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken; serve with rice.