Chicken tagine with green olives & preserved lemons

Chicken thighs, skinless, boneless	2 pounds
Garlic, crushed	6 cloves
Cilantro, finely chopped	1 bunch
Lemon juice	½
Salt, coarse	1 teaspoon
Onion, large, grated	1
Olive oil	4 tablespoons
Saffron threads	Pinch
Ginger, ground	1 teaspoon
Pepper, freshly ground	1 teaspoon
Cinnamon stick	1
Olives, green, cracked	1 ½ cups
Lemons, preserved, cut into strips	2

1. Toss the chicken with the garlic, cilantro, juice, and salt; transfer to tagine dish. 
2. Combine the onion, oil, saffron, ginger, and pepper, and spread over the top of the chicken mixture; cover and leave to stand for 30 minutes. 
3. Add enough water to go halfway up the side of the dish, add the cinnamon stick, and bring to a boil. 
4. Reduce the heat, cover with the lid, and simmer for 1 hour, turning the chicken occasionally. 
5. Preheat to 300°F. 
6. Using two slotted spoons, lift the chicken out of the tagine, transfer to a plate, and cover with foil. 
7. Boil the cooking liquid for 5 minutes to reduce. 
8. Return the chicken to the tagine, baste thoroughly with the juice. 
9. Add the olives and lemon, and place in the oven for about 15 minutes.