Preheat oven to 350 degrees F (180 degrees C). Slice the Onion (1).
Julienne the Preserved Lemon (2). Chop the Fresh Cilantro (1/4 cup).
Cut the Potato (6) into quarters. Chop the Fresh Parsley (1/2 cup).
In a dutch oven or large pot without any plastic parts, heat 1 tbsp. of olive oil. Season the Bone-In Chicken Breast (2) with salt and pepper.
Sear each side until crispy and golden brown (about 4-5 minutes each side). Remove from pot and set aside when done.
Add onion to the pot and add almost all the Ras el Hanout (5 1/2 teaspoon). Stir well and let cook until softened, about 6 minutes.
Add potatoes and Carrot (5) and continue to cook the vegetables for another 10-15 minutes, until deep brown.
Stir in most of parsley (1/2 cup) and cilantro (1/4).
Sprinkle the remaining Ras El Hanouf on the chicken (5 1/2 tsp) and add it back to pot, among with Whole Cardamom Pods (4), Whole Clove (5), Whole Coriander Seeds (8), and Low-Sodium Chicken Stock (2 cup).
Bring to a boil over medium-high heat.
Transfer the covered pot to the oven to braise for about 25 minutes.
Take the pot out of the oven and return it to the stove top over low heat. Add the preserved lemon (2) and the Cracked Green Olives (1 cup), cooking for another 5 minutes while simmering.
Garnish with the remaining parsley, serve with couscous.