Chicken with Lemon and Peppers

Ingredients

 * 1 chicken (3½ to 4 pounds), cut into serving pieces, or 8 chicken thighs
 * Salt and black pepper to taste
 * 2 to 3 tablespoons olive oil
 * 1 tablespoon cumin
 * 2 teaspoons paprika
 * 1/2 to 1 teaspoon powdered ginger
 * 1/2 teaspoon turmeric
 * Large pinch saffron threads
 * Pinch cayenne pepper, or more to taste
 * 2 onions, chopped
 * 5 to 8 garlic cloves, coarsely chopped
 * 1/2 to 3/4 cup chopped cilantro
 * 1 red bell pepper, roasted, peeled and cut into strips
 * 1 cup diced tomatoes (canned is fine)
 * Juice of 3 lemons (about 1/3 cup)
 * 1 cup chicken broth
 * 8 ounces Moroccan cracked green olives (see note)
 * 1 lemon, cut into wedges, for garnish

Directions
1) Preheat the oven to 350 degrees.

2) Season the chicken with salt and pepper, then brown lightly in the olive oil. Sprinkle with the cumin, paprika, ginger, turmeric, saffron and cayenne. Add the onions, garlic and cilantro; and sauté for a moment or two, combining the spices with the chicken. Arrange the chicken pieces in a single layer in a baking dish or casserole; add the roasted red pepper strips, tomatoes, half of the lemon juice, and the broth.

3) Pour about 1 cup water into the pan you used for browning; stir to incorporate all the goodies on the bottom of the pan, then pour over the chicken. You want the liquid to come about two thirds of the way up on the chicken.

4) Bake for 30 to 40 minutes, or until the chicken is tender, and the liquid has evaporated slightly.

5) Blanch the olives by placing them in boiling water for 1 minute. Drain, then add them to the chicken.

6) Pour the cooking juices into a small saucepan and skim off the fat. Bring the juices to a boil and boil until reduced to a thick, flavorful sauce. Remove from heat, add the remaining lemon juice and pour over the chicken. Garnish with lemon wedges.