Step 1

In a dish large enough to fit the chicken, mix together the minced garlic, lemon zest, sea salt, paprika, cumin, ginger, turmeric, cinnamon and the olive oil. Add the chicken to the dish and rub all over with the spice paste. Refrigerate for at least 3 hours, or overnight.

Step 2

Preheat the oven to 425°F.

Step 3

In a large (10-inch) high sided skillet, heat the 1/4 cup olive oil over medium-low heat. Add the nuts and cook, stirring often, until golden brown and fragrant, about 2 minutes. Remove with a slotted spoon and set aside, leaving the oil in the pan.

Step 4

Raise the heat to medium and add the onion and salt. Sauté until golden brown and slightly softened, stirring occasionally, about 5-6 minutes.

Step 5

Add the cumin and the rice, stirring to get it coated with the oil and get a little toasty, about one minute.

Step 6

Add the dates, olives, broth and saffron, if using. Bring to a simmer.

Step 7

Nestle in the chicken, so the skin is facing up and above the broth.

Step 8

Carefully transfer to the preheated oven and roast for 40 minutes, until the chicken is cooked through to 165°F and the liquid has all been absorbed.

Step 9

Allow to rest for 5 minutes and then squeeze in the lemon juice, and garnish with the preserved lemon, toasted nuts and fresh herbs.