Grind garlic, lemon, spices and olive oil in a cutter. Season chicken, coat with paste. Leave to marinate in the refrigerator for 120 minutes with the lid closed.
Boil water with onion and saffron in a shallow frying pan. Add chicken, steam half-covered for twenty to thirty minutes. Add olives. Garnish with coriander.
Tip: Cook with preserved lemons instead of fresh lemons.
Tip: Always use aromatic spices to refine your dishes!