in a large skillet cook onions , garlic , coriander , paprica , cumin , ginger , safron , and salt in hot cooking oil until onion is tender but not brown. stir in chicken and undrained tomatoes. Transfer mixture to a 3 quart casserole. Cover; bake in a 375° oven 1.25 to hours or till chicken is tender. Skim off fat quarter lemon length wise and seed. Stir lemon parsly and olives into cassarole: heat through.