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