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
 * ½ to 1 teaspoon powdered ginger
 * ½ teaspoon turmeric
 * large pinch saffron threads
 * pinch cayenne pepper, or more to taste
 * 2 onions, chopped
 * 5 to 8 garlic cloves, coarsely chopped
 * ½ to ¾ 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 ⅓ cup)
 * 1 cup chicken broth
 * 8 ounces Moroccan cracked green olives
 * 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.
 * 3) Sprinkle with the cumin, paprika, ginger, turmeric, saffron and cayenne.
 * 4) Add the onions, garlic and cilantro; and sauté for a moment or two, combining the spices with the chicken.
 * 5) 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.
 * 6) 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.
 * 7) You want the liquid to come about two thirds of the way up on the chicken.
 * 8) Bake for 30 to 40 minutes, or until the chicken is tender, and the liquid has evaporated slightly.
 * 9) Blanch the by placing them in boiling water for 1 minute.
 * 10) Drain, then add them to the chicken.
 * 11) Pour the cooking juices into a small saucepan and skim off the fat.
 * 12) Bring the juices to a boil and boil until reduced to a thick, flavorful sauce.
 * 13) Remove from heat, add the remaining lemon juice and pour over the chicken.
 * 14) Garnish with lemon wedges.