In a large bowl, mix the garlic, Lemon zest, lemon juice, the lemon that's been juiced, cumin, ginger, paprika, salt and pepper, and the oil. Add the chicken. Mix everything together, cover and set aside to marinate for anywhere from 20 minutes to 8 hours (the longer the better).
Warm the stock, add the saffron and set aside to infuse.
Place the chicken and marinade (even the lemon pieces) in a large pan with some oil or cooking cray and brown the meat.
Add the onion and saute until slightly soft.
Sprinkle with the flour and coat.
Cover with the stock.
Add the stems of the parsley & cilantro, turmeric, and some salt and pepper. Bring to a boil over high heat, turn down to a simmer and cook, covered, for 45 minutes (stirring occasionally).