Joint a chicken and marinade in lemon juice for 15 minutes. Put it in the bottom of a tagine with finely chopped onion, garlic and chopped coriander. Add a small cup of olive oil and a teaspoon each of black pepper, ginger, paprika and turmeric plus half a preserved lemon, sliced finely. Add water (about a cup). Cook over charcoal or a very low gas for about 2 hours, adding more liquid if needed. Add salt to taste after cooking only, as preserved lemon is salted
