Use your fingers to crumble the saffron threads into the chicken broth and stir to dissolve. Set aside.
On a platter, season the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge the chicken through the seasoned flour until fully coated.
Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat.
Sear the lemon slices until browned slightly on both sides, about 3 to 5 minutes. Remove from skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Sear the chicken, skin side down, until golden and crispy, about 5 to 6 minutes. Transfer to a plate. (The chicken will not be fully cooked at this point).
Add the onions to the skillet and cook until soft and translucent, about 4 to 6 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
Stir into the onions the paprika, cumin, ginger, turmeric, cinnamon, coriander, and 1/2 teaspoon salt. Stir until combined and very fragrant, about 1 minute.
Add the broth mixture and use a wooden spoon to deglaze the pan by scraping up any bits that are stuck to the bottom of the skillet.
Place the chicken, skin-side up, throughout the pan. Cover and simmer for 30 minutes.
Remove the lid and stir in the cilantro, olives, lemon juice and zest. Cover and simmer for 10 more minutes.
Serve over couscous and garnish with additional cilantro and the chopped pistachios.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.