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Heat the oven to 190°C. Rub the chicken in ½ tsp turmeric and salt, then brown it in a hot frying pan for 6 mins on each side, until the fat has rendered out and it has browned a bit. Remove the chicken from the pan.
Finely slice the onions, then get these into the same pan over a medium heat. Cook for about 20 mins until softened.
Grate in the garlic and add the remaining turmeric, cumin and paprika. Cook these out for a minute.
Finely chop the preserved lemon and add to the pan, along with the chicken stock, cinnamon stick and chicken. Bring it up to a simmer. Pop in the oven and bake for 30 mins.
Finely chop most of the coriander leaves and add some to the pan, along with the olives. Adjust the seasoning.