For the Chicken

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2 tablespoons olive oil

2 large yellow onions, thinly sliced

1¼ pounds boneless, skinless chicken breasts or thighs cut into 1- to 1½-inch pieces

½ cup pitted Castelvetrano or Kalamata olives, for serving 

2 lemons, cut into wedges, for serving 

1 baguette, for serving 

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For the Marinade

½ cup vegetable or chicken stock 

2 tablespoons olive oil, plus more as needed 

1 cup finely chopped cilantro leaves and tender stems, plus more for garnishing 

1 to 2 tablespoons seeded and finely chopped preserved lemon or the zest of 1 lemon 

3 garlic cloves, minced or pressed     

1 teaspoon honey or granulated sugar 

1 teaspoon ground turmeric

1 teaspoon ground ginger

Fine sea salt and black pepper

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1. Start preparing the chicken: Heat the oil in a large pan over medium-low. Add the onions, cover and leave to cook, allowing the onions to start sweating, about 5 minutes.

2. Meanwhile, make the marinade: In a medium bowl or measuring jug, combine the stock, oil, cilantro, 1 tablespoon preserved lemon, garlic, honey, turmeric, ginger, ¾ teaspoon salt and ¼ teaspoon pepper.

3. Pour about half of the marinade into the pan containing the onions, stirring to combine. Cover and cook over low, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes.

4. While the onions are cooking, add the chicken to the bowl containing the remaining marinade. Cover with plastic wrap and let marinate in the fridge while the onions finish.

5. When the onions are soft and translucent, add the chicken along with the marinade to the pan. Cover and simmer over medium-low for 15 to 20 minutes depending on the thickness of the chicken, stirring occasionally, until the meat is fully cooked.

6. When the chicken is cooked through, the sauce may have thickened slightly, but the pan should not be dry. If necessary, add 1 tablespoon stock or water at a time until the desired consistency is achieved. Taste and adjust seasoning with salt and preserved lemon to taste.

7. Garnish with olives and cilantro and serve with lemon wedges and torn pieces of baguette.