Moroccan Chicken with Lemon and Olives

Ingredients

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 chicken , 3 to 4 pounds, cut into 8 pieces (or 3 to 4 pounds of just chicken thighs and legs, the dark meat is more flavorful)
• Salt
• 3 cloves garlic , minced
• 1 onion , chopped
• The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
• 1 cup green olives, pitted
• 1/2 cup raisins
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley

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