Begin by marinating the chicken. In a bowl, add the chicken legs, oil, ginger, paprika, cayenne, lemon, turmeric, Cajun seasoning, salt, and pepper. Use your hands to mix the marinade well over the chicken. Refrigerate for at least 4 hours to overnight.
When ready to cook, heat a large Dutch oven over medium, adding a little more olive oil. Sear the chicken legs on all sides until golden brown. Once browned, remove the chicken from the pan.
Turn the heat down to medium-low and add the onions and celery. Cook for 5 minutes until they soften, then add the garlic.
Deglaze the pan with the water or stock, scraping the bits off the bottom of the pan. Add the olives and lemon zest and bring to a simmer. Place the chicken back in the pot, nestling it into the broth.
Simmer uncovered for 1-2 hours until the chicken is very tender. If the broth evaporates too quickly, add more liquid 1 cup at a time. You can also cover the pan once the broth has reduced. In the last 10 minutes of cooking, add the kale and allow it to wilt.
When ready to serve, spoon into bowls. Top with almonds and fresh herbs. Serve hot.