Combine the garlic, ginger, paprika, cumin. Turmeric, half of the saffron and pepper together. Rub the chicken with the spice mixture, cover and allow to marinate in the refrigerator for a few hours.

Combine the lemon juice and chicken stock and add the other half of the saffron. Set aside.

Heat the olive oil in heavy skillet over med-high heat. Add the chicken, and brown on both sides. Remove to a plate.

Reduce the heat to medium-low and add the onions to the skillet. Cook until lightly browned, about 10 minutes.

Note: At this point you can transfer the onions to your tagine, if you are using one. Otherwise leave in the skillet and continue.

Reduce the heat to low. Place the chicken on top of the onions. Tuck in the olives and dates around the chicken pieces and nestle in the pieces of the cinnamon stick.

Rinse the preserved lemons to get rid of any excess salt, then quarter and cut into strips. Scatter the strips around the chicken. Pour the stock and lemon juice mixture over the chicken.

Cover and cook until chicken is done, about 30 minutes.

Garnish with chopped parsley or cilantro (or a mixture of both). Serve with couscous on the side.