Chicken with preserved lemons and olives is a classic moroccan dish. Salty, lemony, and zesty, its a favorite of many moroccans Saffron is an optional but delicious, fragrant addition. This recipe is for conventional stovetop preparation in a dutch oven or heavy-bottomed pot. The trick to this method is two-fold: this dish can also be made by cooking in a traditional tagine or slow-roasting in the oven. The last method is useful when serving a large group of people. Do not substitute fresh lemons for the preserved lemons. Outside of morocco, you'll find it easy and inexpensive to make your own preserved lemons (allow a month for curing); or look for them in middle eastern and halal markets, or buy preserved lemons online. Although it's not necessary, many cooks allow time for marinating the chicken.