– Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
– Heat oil in a heavy skillet. Add chicken, and brown on all sides. Remove to a platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in the skillet. Add cinnamon sticks.
-Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
-Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done.
-Scatter parsley on top, and serve.