Pre-heat over to 350 degrees. Heat olive oil in a 8-qt Dutch oven over medium high heat. Season chicken with salt and pepper, add to pot and cook, turning until browned, 12-15 minutes. Transfer chicken to a plate. Next, add your onions to the pot, cook until golden. Add all your spices; cook for 2 minutes. Return chicken to pot with stock, bring to a boil. Transfer chicken to the oven covered and cook until chicken is tender, 35-40 minutes. Half-way through, stir in olives, butter, parsley, cilantro, and preserved lemons into the pot and allow to cook remaining time. It’s a magic carpet ride for the senses!