Moroccan Chicken with Preserved Lemons & Olives

Name: Moroccan Chicken with Preserved Lemons & Olives
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Moroccan
Ingredients: 1 teaspoon sweet paprika; 1/2 teaspoon cumin; 1/2 teaspoon ginger; 1/2 teaspoon turmeric; 1/4 teaspoon saffron threads; Freshly ground black pepper; 2 tablespoons plus 2 teaspoons Garlic-Infused Oil,; 3 to 3 1/2 pounds (1.4 to 1.6 kg) of chicken pieces, (skin on, bone in (I used a total of 4 thighs and 4 legs)); 1 cup (72 g) thinly sliced and chopped leeks, (green parts only); 1/2 cup (32 g) thinly sliced scallions, (green parts only); 1, 3-inch to 4-inch 7.5 to10 cm cinnamon stick; 1/4 cup (34 g) pitted Kalamata olives, (halved); 1/4 cup (34 g) pitted green olives, such as Castelvetrano, halved; 1 preserved lemon,; 1 cup (240 ml) Low FODMAP Chicken Stock, homemade or purchased equivalent; 1/2 lemon, (juiced); 2 tablespoons chopped flat leaf parsley