Cornish Hen with Preserve lemon And Olives

2 cornish hen*, rinse under cold running water

2 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minched

1/2 tablespoon grated fresh ginger

1 cinnamon stick

1/2 tablespoon (or more) saffron threads, soak in 2 tablespoon hot water

1 1/2 cups chicken stock or water

1/2 cup Kalamata olives or black olives

1/2 cup finely chopped mint

1 preserve lemon, rinse under cold running water then chop

I cook this dish in a Tagine Pot

• Saute onion until translucent add garlic, ginger and cinnamon stick. Saute one more minute until releases its fragrant, add chopped preserve lemon, cook further for one minute
• lay the chicken on top of the onion mixture, pour the saffron water on top of the chicken, then add the chicken stock
• season with salt and pepper, cover and continue to cook with low heat for 1 - 1 1/2 hour
• transfer the chicken to a platter, cover losely with aluminum foil
• reduce the sauce slightly to thicken, add finely chopped mint 
• stir a little bit and taste to see if need more salt
• serve with Rice Pilaf of Spiced Couscous

Note:  

I always use cornish hen for my chicken recipe, I think they are lot tastier and less fatty, you can substitute cornish hen with  1  3-3 1/2 pounds regular chicken.