Mix together the garlic, saffron, ginger, paprika, cumin, tumeric, salt, pepper, Ras El Hanout, and 1/2 tbsp. vegetable oil. Rub onto chicken thighs.
Heat remaining 1/2 tbsp. oil in a dutch oven on medium heat.
Add the chicken and brown on both sides.
Add the onions and cook until they are soft and translucent.
Preheat oven to 350 degrees.
Add the chicken stock and cinnamon stick.
Bring to a boil.
Cover and move the dutch oven to the oven. Cook for 40 mins.
After 40 mins, remove the dutch oven and place it back on the stove.
Remove the chicken and set aside.
Simmer and reduce the broth for 10 minutes.
Rinse one preserved lemon. Remove flesh and pith (white part) and thinly slice peel.
Add the preserved lemon peel, olives, parsley and cilantro. Stir and heat for one minute.
Remove from heat and serve over the chicken.