If using preserved lemons, rinse well in water, discard seed and pulp and cut rind into thin strips or use thin slices of fresh lemon.
Combine dry spices in a bowl and add chicken, coating well with the spices. Let marinate 1 hour.
In a skillet, heat the oil on medium high heat, sprinkle chicken pieces with salt then add chicken to skillet, placing skin side down in pan and cook 5 minutes until lightly browned.
Lower heat to medium-low and add the garlic and onions on top of the chicken. Cover and cook 15 minutes, then turn chicken over and add lemon, olives, raisins and 1/2 cup of water. Bring to a simmer over medium heat and then lower heat to low and cover and cook 30 minutes until chicken is cooked through and tender.
In a bowl mix the cilantro and parsley, then right before serving, mix it through the dish.