Press the garlic cloves through or chop them very finely. Finely dice the onions as well. Finely chop the parsley. Squeeze out one lemon and cut the other into thin slices. Sprinkle the slices with two pinches of salt, cover with cling film and store in the refrigerator.
In a bowl, mix the garlic, onion, parsley, paprika, saffron, cinnamon, coriander, ginger, sugar and salt well. Add 2 tablespoons of olive oil, lemon juice and 2 tablespoons of lukewarm water and stir.
Spread a third of the marinade inside the chicken. Rub the chicken with the rest of the marinade and massage in well with your hands! Put the chicken in a bowl and, if there is still some of the marinade left over, spread over it and cover everything with cling film.
Place in the refrigerator for at least 12 hours.
Preheat the oven to 180 °.
Take the chicken out of the fridge and massage in the marinade again. Set aside the rest of the marinade in the bowl.
Heat the oil in a saucepan and fry the chicken evenly for about 10 minutes.
Pierce the skin of the chicken with a fork to prevent it from cracking during the cooking process.
Reduce the heat and use a spoon to spread the rest of the marinade over the chicken. Then fry again for 5 minutes on a low heat.
Put the lid on the saucepan and fry for another 15 minutes.
Then put the pot in the preheated oven and let it cook for 20 minutes. Then remove from the oven and spread the olives and the salted lemon wedges on the sides of the chicken. Cover again and bake again for 15 to 20 minutes.
Then take the chicken out of the pot and wrap it loosely in aluminum foil and let it rest for 10 minutes.
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