In a large bowl or zip lock bag, add the chicken, the oil, spices, garlic, ginger, cilantro, and saffron oil. Mix well. Add bay leaves and chicken, rubbing the marinade over all the pieces. refrigerate for 2 hours or over night.
Remove the chicken from the marinade. and reserve marinade.
Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons saffron oil.
Add chicken breast and lightly brown on both sides, about 5 minutes. Then add onions and cook until just starting to brown, about 3 minutes.
Take half of the preserved lemon reserve the other half, so two quarters separate. Slice the peeling into strips add to chicken.
https://cookpad.com/us/recipes/344041-preserved-lemons
Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is done.
Take some preserved lemon juice, parsley, and remaining preserved lemon. Add to chicken to garnish.
