In a heavy-bottomed pot or pan over medium heat, toast the first 6 ingredients until they start to smoke. Remove from heat and grind to a fine powder in a spice grinder or coffee grinder.

In a large bowl, add 3 tablespoons of oil, spice mix, garlic, ginger, cilantro, saffron, ¾ teaspoon salt and pepper. Mix to a paste. Add the chicken, rubbing the marinade over all the pieces. Cover and refrigerate for two hours to overnight.

Preheat the oven to 350 degrees F.

Place the oven-safe heavy-bottomed skillet or pot with a tight fitting lid over medium-high heat. Add 2 tablespoons olive oil. Place the chicken skin side down and brown, approximately 5 minutes per side. Remove the chicken and set aside. Pour off the fat and wipe the pan clean with a paper towel. Warm a tablespoon of olive oil over medium-high heat and add the onions. Cook until softened, about 3 minutes.

Add the rice and stir to coat. Add the bay leaves, lemon juice, lemon zest, olives, chicken stock, and a pinch of salt. Bring the contents to a boil, turn off the heat, and place the chicken on top of the rice. Cover tightly with a lid and bake for 30 minutes. Remove the lid, and allow the excess liquid to cook off while in the oven for another 5 minutes. Remove bay leaves and discard. Taste and season to taste, if needed. Serve with sliced lemon and enjoy!