Cut the chicken into pieces. Clean the garlic, onion, coriander and parsley and chop them separately. Wilt the onion in the tagine with 3 tablespoons olive oil for 5 minutes.
Add the chicken pieces and brown evenly. After 10 minutes add the garlic, coriander, half the parsley, salt and pepper, stir and let the flavors combine.
Squeeze the lemon. Add the cinnamon, 1 level tablespoon paprika, a saffron thread and the lemon juice to the pot with the chicken. Cover and cook over a low flame as possible for 30 minutes, adding a little hot water if it tends to dry.
Season to taste with salt and pepper and serve the chicken hot with sliced preserved lemon rings on top and green olives.