Heat the oil in a pot over medium heat. Add the onions and cook until softened but not colored, about 5 minutes. Add the garlic, paprika, cumin, pepper, saffron, turmeric, and chicken and cook gently, stirring until the chicken has absorbed the spices and is colored nicely. About 5 minutes.
Add the olives, pour over the lemon juice, the chicken stock and tip in the lemon slices. Simmer gently until the chicken is cook through. About 25 minutes. Season to taste with salt and pepper. Serve with a sprinkle of parsley.