For the marinade: Sauté the onion and garlic in the oil. Add spices and continue to sauté, stirring, until well blended. Rub the chicken inside and out with this paste. Refrigerate for two to three hours with the lid on.
Place the chicken in a casserole dish and add the vegetable stock. Let everything boil and then stew at low temperature with the lid closed for about an hour.
Pour boiling water over the olives in a sieve and add them to the casserole together with the lemon slices. Simmer on low heat for another twenty minutes, then remove the chicken and keep warm.
Simmer the sauce a little, season with a squeeze of juice from one lemon and salt.
To serve: Arrange the chicken on a serving platter, surround with olives and lemon wedges, sprinkle a little cilantro greens over the sauce and bring to the table separately.
Tip: Always use aromatic spices to enhance your dishes!