Thinly slice the onion and garlic, then sauté them with a drizzle of olive oil in a wok or large skillet.

Once the onion and garlic are golden, add the chicken leg quarters. Season with salt and pepper, then add chopped cilantro and ginger. Brown the chicken on both sides.

Remove the chicken from the wok and place it in an oven-safe dish. Bake at 350°F (180°C) for 25 to 30 minutes, until the chicken is nicely browned.

While the chicken is baking, add the juice of half a lemon, the potatoes, saffron, salt, pepper, ginger, and cilantro to the wok.

After about 15 minutes, add the green olives.

Once the chicken is browned in the oven, add it back to the tagine and cook until the potatoes are tender.

Garnish and serve. Enjoy!