- In a large saucepan or Dutch oven, brown chicken pieces on both sides in oil. Season with salt and pepper. Set aside on a plate. In the same pan, brown onion, garlic and spices for 3 to 5 minutes.
- Return chicken to the pan. Cover with water, add fresh herbs and bring to a boil. Add olives and preserved lemon and let simmer, covered, for about 45 minutes or until meat falls off the bone. Adjust seasoning.
- If desired, drizzle with lemon juice and olive oil before serving.
This recipe can be doubled.