Moroccan Game Hens With Preserved Lemons & Olives

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4 Cornish game hens

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

2 tablespoons chopped garlic

3 tablespoons olive oil

2 quarts homemade chicken stock, canned low-sodium chicken broth, or water

8 large shallots, peeled and chopped

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground coriander

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground turmeric

1/2 to 1 teaspoon Spanish saffron (optional)

2 Preserved Lemons, rinsed and cut into thin strips (see recipe)

24 large Moroccan pink olives or kalamata olives

2 tablespoons chopped fresh parsley

1 1/2 tablespoons chopped fresh cilantro

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