Moroccan Chicken with Preserved Lemons

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium yellow onions, halved through the root and thinly sliced
• Kosher salt
• Freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1 tablespoon sweet paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teapoon cayenne pepper
• 2 cups (480 milliliters) chicken or vegetable broth
• 4 pounds (1.8 kilograms) skin-on chicken legs and thighs, trimmed of excess fat
• 1 preserved lemon, rinsed, pith removed, and peel thinly sliced
• 1/2 cup (80 grams) green olives, pitted and thinly sliced
• 2 tablespoons fresh lemon juice
• Roughly chopped fresh flat-leaf parsley or cilantro for sprinkling