Moroccan style chicken

Ingredients:

1 chicken, cleaned and cut into 4 pieces
2 large onions, peeled and sliced
3/4 cup green olives
1/2 cup lemon juice
3 tablespoons olive oil
2 cloves garlic, crushed
4 tablespoons finely chopped coriander
4 tablespoons finely chopped parsley
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 teaspoon salt, as desired

Preparation:

The day before, mix garlic with salt and spices (except turmeric) and oil.
Brush chicken pieces with garlic mixture. Put in a deep pot.
Place in refrigerator for 1 night.
The next day, add parsley, coriander and turmeric to chicken pieces in pot.
Cover with water and bring to a boil on moderate heat.
Lower heat. Cover and cook for 40 minutes, stirring occasionally. Reserve stock.
Meanwhile, cover the olives with water, bring to a boil, for 5 minutes. Divide into 2 and stone.
Add olives, onions and lemon juice to chicken pieces. Cook for 10 minutes.
Remove olives. Place aside.
Remove chicken pieces and put in an oven tray.
Place in a high heat oven until golden.
Boil chicken stock until it thickens and half a cup remains.
Place chicken pieces on a platter.
Garnish with olives and pour stock over. Serve hot.