1 1/2 pounds chicken parts (legs, thighs or breasts), skin removed
1 teaspoon vegetable oil
1 medium red onion, peeled, diced
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon turmeric
1/2 teaspoon lime juice
1 preserved lemon (pulp and skin), about 4 ounces, rinse (see Note, below)
1/4 cup pitted green Moroccan olives (about 12 olives)

For the quinoa:
3/4 cup quinoa
1/2 teaspoon saffron
1/4 cup raisins or currants
1 small carrot, peeled and cut in small dice
Parsley for garnish (optional)