In a large skillet, heat the oil over medium heat. Saute the chicken and the onion-garlic mixture until it has softened.
2.
Stir in the 1 cup of water and saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, and then reduce the heat and simmer, covered, for 35 minutes, adding remaining 1.5 cups water as needed to keep a broth.
3.
Add the lemon juice, olives, cilantro and pepper. Simmer gently for 5 minutes. Serve with rice or arabic bread.
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