Moroccan Lemon Chicken

I'd been cooking this dish since late 1980's, and I had gotten it from an old Turkish cookbook at a library. It's a braised dish of chicken with onions and green olives, cooked for a while with parts of a lemon. A friend asked for the recipe, so here it is. I suggest serving this dish with couscous.

 Serves 4

Ingredients

3 chicken thighs (or breasts if you prefer), cut up
olive oil
1 small white or yellow onion, chopped
5 or more garlic cloves, chopped coarsely
pinch of saffron dissolved in a small bowl of water or stock
1 teaspoon ground cumin

1/2 teaspoon ground tumeric

 1 teaspoon smoked paprika (or plain paprika)
1/2 teaspoon sumac (optional - you can get this at Penzey's Spices or Middle Eastern food stores)
salt to taste
1 inch of peeled ginger
1/2 tablespoon honey
half of a 32-oz carton of chicken carton
10-20 green olives
1 lemon, quartered and seeded

Directions 

1) In dutch oven, brown pieces of chicken in olive oil, then put aside
2) Add onions to dutch oven and cook until transparent
3) Add garlic and cook until golden
4) Add saffron mixture, spices and salt. Cook until fragrant.
5) Add honey, ginger and stock and stir well.
6) Add chicken, olives and lemon. (Note: if there isn't enough stock to
cover the chcken, add more accordingly but not too much -- this is a braised
dish, not a soup.)
7) Bring to a simmer. Then cover and cook for 1/2 hour or until liquid is half gone
8) Discard lemon pieces before serving.