Chicken With Pickled Lemons & Olives

7 cloves garlic,Finely Minced       

2 t each ginger and cumin       

1 t each tumeric,black peper,       

1 paprika and cinnamon       

1 and       

2 T olive oil       

3 lg onions,finely chopped       

2 preserved lemons,in 1/4       

1 strips       

1 c olives

Note:  
This recipe requires pickled lemons. . To make pickled lemons: juice a bunch of lemons; layer the lemons with lots of salt and cover with juice (jam jars work well for this). 

They're ready in a month and keep forever.

The night before (if possible), rub spice mixture on chicken. Refrigerate. In a heavy pot, sautee onions in oil until soft. Add chicken and a little water (to prevent sticking.)  

Simmer approx. 45 minutes. Add olives and lemon strips and simmer another 15 minutes or so. Time is not of the essence.  If the sauce is thin, remove chicken and boil down. 

Serve hot with couscous or rice.