Chicken with eggs, lemons, and olives

2 chickens, cut up
1 cup chopped parsley
3 cloves garlic, peeled and chopped
3/4 cup grated Spanish onion
Salt to taste
1/2 teaspoon ground ginger
Pinch saffron
3/4 teaspoon ground pepper
1/4 cup melted butter
3 long cinnamon sticks
2 cups water
10 eggs
2 preserved lemons. Rinsed and diced
8 pickled Kalamata olives, pitted and chopped
2 tablespoons lemon juice (from the preserved lemons jar)

1. To a casserole dish, add the chicken, 2/3 cup of the parley, garlic, onion, salt, spices, half the butter and the cinnamon sticks. Stir fry on medium heat until the spices are aromatic and the garlic is limp.
2. Add water and bring to a boil. Simmer, covered, about 1 hour (may need to add more water). Remove chicken from the sauce to a serving dish and set aside. Keep warm.
3. Discard the cinnamon sticks from the broth. Boil the broth down uncovered until you get 2 cups of thick and rich sauce. Pour over the chicken.
4. Beat the eggs and combine with remaining parsley. Mix in the preserved lemons and olives. Pour the egg batter over the chicken. Cover. Bake on the middle shelf of a 350 degree oven for 20 minutes.
5. Transfer the dish to the upper shelf, raise the oven temperature to 450 degree, dot with remaining melted butter and let cook for 10 minutes, or until the eggs are completely set and the chicken has browned slightly. Sprinkle with lemon juice and serve at once.