Moroccan Chicken with Olives and Preserved Lemons

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1. 1Step 1: Mix the mashed garlic with salt and freshly ground pepper to taste, the tumeric, the ras el hanout, half the cilantro, and 2 tablespoons of the olive oil.
2. 2Step 2: Rub the surface of the chicken pieces with this spice mixture, put them in a dish, and marinate in the refrigerator, covered, overnight.
3. 3Step 3: The next day, heat the remaining 2 tablespoons olive oil in a large pan.
4. 4Step 4: Sauté the spice-rubbed chicken until golden brown on each side.
5. 5Step 5: Stir the cornstarch into 1 cup water, and pour over the chicken.
6. 6Step 6: Bring to a boil, and simmer, covered, for about 20 minutes.
7. 7Step 7: Add the olives, and continue cooking for another 20 minutes.
8. 8Step 8: Sprinkle on the preserved lemon, and continue cooking for another 5 minutes.
9. 9Step 9: Garnish with the remaining cilantro.
10. 10Step 10: Serve with rice or couscous.