Combine chicken, onion, garlic, paprika, salt, pepper, ginger, turmeric and saffron in large Dutch oven. Add 1 cup of water. Cover; bring to boiling. Reduce heat; simmer until chicken is just barely tender, 20 to 25 minutes. Stir in potatoes. Cover; simmer until potatoes are barely cooked through and chicken is no longer pink near bone, 20 minutes.
Add rind, lemon juice and parsley; simmer 5 minutes. Add olives.
Arrange chicken and potatoes on platter. Pour juices over chicken. Makes 6 servings.