Start this recipe by making the spicy marinade for the chicken. Crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken. Place the chicken pieces into a large bowl and pour over the prepared marinade. Rub the flavours into the chicken using your fingertips to coat all of the meat well. Cover with cling film and leave to marinate in the fridge for at least 4 hours, or overnight if possible. When you are ready to start cooking the chicken, heat the fruity olive oil in a large shallow pan and add the onions, cooking for 2-3 minutes until softened. Add the marinated chicken pieces and seal until lightly golden on all sides. Add the lemon slices and red wine and pour in enough water to come halfway up the chicken in the pan. Stir in the saffron, herb stock pot and season well with salt and pepper. Cover the pan with a lid and simmer for about 45 minutes, until the chicken is cooked through and tender. Just before serving, add the whole olives and fresh coriander to the pan and serve with plain boiled rice.