Chicken With Olives And Preserved Lemon

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2 teaspoons fennel seeds

2 teaspoons coriander seeds

2 teaspoons cumin seeds

One 3 1/2-pound chicken, cut into 8 pieces

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 large onion, thinly sliced lengthwise

1 medium fennel bulb—halved, cored and thinly sliced lengthwise

4 large garlic cloves, thinly sliced

One 28-ounce can peeled Italian tomatoes, drained and coarsely chopped

1 cup Moroccan green olives, pitted and halved

1 cup dry white wine

1 1/2 cups chicken stock

2 small preserved lemons—quartered, pulp scraped out, peel finely julienned

1/4 cup chopped cilantro

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