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1
Prepare the preserved lemons as directed in the recipe.
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2
Pat the chicken dry, then season with salt and pepper.
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3
Heat 1 tablespoon of the oil in a 12-inch saute pan set over moderately high heat.
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4
Saute the chicken until golden brown, about 3 minutes on each side.
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5
Transfer the chicken to a plate and keep warm, covered.
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6
Add the remaining tablespoon of oil to the pan and reduce the heat to medium.
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7
Add the onion and garlic and cook for 3 to 4 minutes.
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8
Add the ginger, paprika, turmeric, saffron, and 1/4 teaspoon pepper and cook for 1 minute, stirring.
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9
Add the chicken and stock to the pan, reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender.
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10
Scrape the pulp from the preserved lemons, and discard or reserve for another use.
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11
Cut the lemon rind into slivers and add to the chicken, along with the olives.
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12
Cook for 5 minutes, uncovered.
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13
Transfer the chicken to a serving dish and spoon the olives and lemons around them.
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14
Add the lemon juice, taste for seasoning, and add more salt if necessary.
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15
Pour the sauce over the chicken.
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16
Sprinkle with the parsley and cilantro and serve.
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17
Make ahead: This dish can be made up to 2 days ahead and kept covered in the refrigerator.
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18
Reheat on the stove over low heat until warmed through.
