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Ingredients:
1/4 cup olive oil
2 chickens, each cut into 8 pieces
1/2 tsp salt
1/4 tsp freshly ground pepper
2 sm onions, finely chopped
1/4 tsp ground ginger
1- 3" stick cinnamon
1/4 tsp saffron threads, crumbled
6 cloves garlic, finely chopped
1 cup fresh parsley, finely chopped
1 cup fresh cilantro, finely chopped
2 preserved lemons

Preparation:
1. Heat the oil in a large enameled cast-iron casserole. Season the chickenpieces with the salt and pepper and add them to the casserole along with the onion, ginger, cinnamon, and saffron. Cook over high heat, turning the chicken occasionally, until browned all over, about 10 min.

2.Add garlic, parsley, cilantro and 2 cups of water and bring to a boil.

3.Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken istender, about 1 hour.

4. rinse the preserved lemons under running water; pat dry. Separate the lemons into quarters. Discard the pulp, reserving the skins only. Chop and set aside.

5.Transfer the chicken to a large plate. Strain the cooking liquid and return it to the casserole. Boil over high heat until slightly thickened, about 10min. Add the chopped preserved lemon and simmer over moderate heat for 2 min. Add the chicken pieces and simmer until heated through.