1 tablespoon olive oil
1 tablespoon butter
2 pounds boneless skinless chicken breast
2 tablespoons Marrakesh Moroccan Paste, recipe follows
1/4 cup chicken stock
1/4 cup diced red onion
15 sprigs fresh flat-leaf parsley, plus chopped parsley, for garnish
2 teaspoons lemon juice
1 tablespoon preserved lemon pulp, plus 1 rind preserved lemon, cut into thin strips
1 (14-ounce) can artichoke hearts, drained
2 tablespoons Marrakesh spice
2 tablespoons olive oil
2 tablespoons water