Arrange the chicken in one layer in a medium-size tagine or Dutch oven. Add the onion, cilantro, parsley, garlic, cumin, ginger, paprika, salt and pepper, saffron and 1/2 of the preserved lemon over the chicken. Add chicken stock and cover the pot.

If using a tagine, set it on a flame-tamer over medium heat. If using a Dutch oven, set on stove and bring to a boil. Place in oven and cook for 30 minutes, or reduce the heat and simmer gently for 30 minutes. Remove from oven. Remove chicken to a plate and cover with foil. Add remaining preserved lemon and place over medium high heat and bring to a boil and reduce sauce. Taste for seasonings and add lemon juice if needed.

Serve with couscous.

Sterilize a glass jar large enough to hold 3 lemons.

Cut a thin dime-sized piece from both ends of each lemon. Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that the two halves remain attached at the base; do not cut it in half. Turn the lemon upside down and make a second vertical cut at a 90-degree angle to the first, and again three quarters of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon carefully at the bottom of the jar. Proceed with remaining lemons and compress them in the jar. Seal and set aside on the kitchen counter overnight. Add fresh lemon juice to cover the lemons completely, and place in the refrigerator. Add more lemon juice is lemons are not completely covered with lemon juice throughout the process. They will take 4-6 weeks to fully brine.

Preserved lemons will keep in the refrigerator for up to 6 months in the refrigerator.