Chicken With Lemon, Peppers & Olives

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1 chicken (3 1/2 to 4 pounds), cut into serving pieces, or 8 chicken thighs

Salt and black pepper to taste

2 to 3 tablespoons olive oil

1 tablespoon cumin

2 teaspoons paprika

1/2 to 1 teaspoon powdered ginger

1/2 teaspoon turmeric

Large pinch saffron threads

Pinch cayenne pepper, or more to taste

2 onions, chopped

5 to 8 garlic cloves, coarsely chopped

1/2 to 3/4 cup chopped cilantro

1 red bell pepper, roasted, peeled and cut into strips

1 cup diced tomatoes (canned is fine)

Juice of 3 lemons (about 1/3 cup)

1 cup chicken broth

8 ounces Moroccan cracked green olives (see note)

1 lemon, cut into wedges, for garnish

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