If the lemon is preserved in salt, wash it quickly under running water to remove most of the salt.

Cut the chicken breasts in small pieces.

Slice the oignon finely.

In a large pan, heat the olive oil and then add the oignon. Cook on medium heat until oignon is tender.

Add the chicken and cook 5 minutes or until all sides are golden.

Cut the preserved lemon into very small pieces and add to the chicken.

Add the green olives to the pan.

Add the 2 teaspoons of cumin.

Mix everything well and cook on low heat 5-10 minutes or until the chicken is done.

Meanwhile cut the coriander.

Add the coriander to the pan. Mix and cook 1 minute more.

Taste and add salt and pepper if needed.

Serve the preserved lemon & olives chicken.