Heat up the oil in a frying pan.
Combine the ginger, garlic, onion, nutmeg, saffron, salt and pepper in a bowl.
Rub this mixture onto the chicken and place it on the frying pan. cook the chicken until sealed all sides.
Add enough chicken stock to cover the chicken half way.
Cook on high heat until boiling.Remove the frying pan from the fire and lay the chicken and it's juices on a oven proof dish.
Bake on a previously preheated oven at 180°C for 30 minutes or until the chicken is tender and golden brown.
Move the chicken to the serving dishes and place the juices on a saucepan.
Bring the juices to a boil and then add to this the olives and the lemon rind and then let it simmer for around five minutes.
Pour this mixture over the chicken pieces and serve.