Soak 1 pinch of saffron in 600ml of hot chicken stock. Heat 2 tablespoons of olive oil in a large pot over high heat and brown 1.5kg of chicken legs, thighs, and breasts for 2-3 minutes, in batches. Set aside.
Lower the heat and cook 1 large chopped onion for 5 minutes. Stir in 3 chopped garlic cloves, 1 teaspoon of ground ginger, ½ teaspoon of lightly crushed coriander seeds, and 1 cinnamon stick for 1 minute.
Return the chicken, add the saffron stock, and bring to a boil. Cover and simmer gently for 40-50 minutes, until the chicken is tender.
Add 5 small quartered preserved lemons and 200g of green olives, and simmer for 15 minutes more. Season with salt and pepper and scatter with 1 handful of chopped parsley.
