Combine paprika, cumin, ginger, turmeric and saffron in a large non-reactive mixing bowl and use fingertips to crush saffron threads and combine spices. Add several generous grinds of black pepper and 2 teaspoons of the Garlic-Infused oil and combine into a paste.

Add chicken pieces and coat them well with the spice paste. I like to use a silicone spatula to spread it on all sides of the chicken. Let chicken marinate in the refrigerator for at least 1 hour and even up to overnight, in which case cover with plastic wrap.

When ready to cook, place remaining 2 tablespoons of oil in a large skillet over medium-high heat and brown chicken, skin side down, until nicely browned and the skin begins to crisp, about 5 minutes. Brown second side then remove chicken to a platter. Turn heat down to medium, add leek and scallion greens and sauté for a few minutes until softened. Bury the cinnamon stick down in the leeks/scallions then place chicken evenly spaced back into pan, skin side up. Scatter both kinds of olives around the chicken, then add sliced preserved lemon scattered here and there as well. Pour stock over all as well as lemon juice.

Cover, bring to a simmer and cook until chicken is done, about 25 minutes. Chicken is ready to serve but the flavors even improve after being refrigerated overnight. We like to serve this with rice, but you could try quinoa as well. Garnish with chopped parsley right before serving.