Season the chicken with a sprinkle of salt and pepper and sear in a Dutch oven with the oil. Work in batches, searing chicken for about 3 minutes on each side (will not be cooked all the way through). Transfer to a plate.

If necessary add a bit more oil and sauté onion and garlic until tender and starts to turn golden. Add spices, chili, cinnamon and bay leaf, stirring for another minute. Add broth, lemon juice and zest, cover and reduce to simmer for 30 minutes.

Return the chicken (and their accumulated juices) to the pot, stir in preserved lemons if using, lentils and olives. Increase heat slightly, and let cook uncovered for another 10 minutes or until chicken is cooked throughout and stew has thickened slightly.

Discard bay leaf and cinnamon stick, and serve with our Saffron Quinoa.