They key to this recipe lies in a technique we don’t often use: it’s important to not preheat the pot before cooking. It’s enough to just mix the ingredients in the pot, then turn on the heat.
Remove the excess fat from the chicken and wash the chicken well.
Place the well-drained chicken in a large pan along with the onion, garlic, cilantro, chopped parsley and the spices. Mix well.
Add a small glass of water to the pan then place it covered on low heat and bring it to a boil.
Let simmer for ½ hour until the chicken is almost cooked.
Add the preserved lemons, olives and remaining spices. Mix carefully and cook for another 10 minutes on low heat.
Let rest for ½ hour before serving.