Use a Tagine if you have one - mine broke a while ago so I use an earthenware glazed dish until I can source a replacement.
This shows the spices used. Cinnamon stick in the centre, then clockwise from top: saffron; ground ginger; ground cumin; ground coriander; paprika.
Remove the seeds and majority of the flesh from inside and discard
Finely chop the onions and fry in olive oil over a low heat until softened and a little coloured. Add in the spices and garlic and stir through for a minute, ensuring you don't burn them.
Add the chicken then about a cup of water. Bring to the boil and then turn down to a gentle simmer, adding in the sliced preserved lemon. Cover with the Tagine lid if you are using or other lid
Add the olives after about 8-10 mins from adding the chicken breast then cook a further 5-7 mins adding the leaf coriander and parsley.
Serve with steamed and buttered couscous with spicy Harissa on the side if liked. I believe that traditionally this would be served with bread.