Simmer soaked chickpeas for 20 minutes until tender.
Toast cumin and coriander seeds in a pan for 3 minutes.
Crush seeds and saffron into powder and mix with juice of one lemon.
Season chicken and brown in 15ml olive oil in two batches.
Sauté peppers and onions in 15ml oil until edges blacken.
Stir in chopped coriander stalks, garlic, chillies, spices, chickpeas, and rice.
Mix stock, wine, and lemon-saffron liquid and pour into the casserole.
Add sliced lemon and olives, then place chicken on top.
Cover and bake for one hour until rice and chickpeas are tender.
Garnish with coriander leaves and serve on warmed plates.