Sauté the chicken pieces in the oil until golden brown, then remove from the pot and set aside.

Sauté the onion in the same pot until golden, then add the garlic and stir for 2 minutes. Add the cumin, turmeric, and black pepper, and stir the mixture again for 2 minutes. Then add half of the parsley and cilantro.

Add the chicken pieces and stir, then sprinkle with salt and let the mixture cook for 5 to 10 minutes.

Cover the chicken with water and let it cook over medium heat for 30 minutes.

While the chicken is cooking, cut the preserved lemon into quarters, remove the pulp, and chop the peel into small pieces.

Add the lemon juice and chopped preserved lemon peel to the chicken and cook for 20 to 25 minutes.

Then add the olives and cook for another 15 minutes.

If the sauce is not thick enough, remove the chicken pieces and let the sauce evaporate for a few minutes. Then return the chicken to the pot and turn off the heat.

When cooking is complete, add the remaining parsley and cilantro.

Serve the dish hot.