Heat the olive oil in a large skillet over medium heat untilit shimmers.
In a small bowl combine the turmeric, paprika, hot smokedpaprika, Aleppo flakes, salt, and saffron.
Coat both sides of the chicken with the spice mixture.
Place the chicken in the pan, and cook for 5-7 minutes, oruntil well browned.
Flip, and cook for an additional 3-5 minutes, or until themeat registers 165 degrees with a meat thermometer.
Remove chicken to a plate, and tent with foil.
Add onions to the pan and season with pepper. Sauté for 3minutes, or until just beginning to soften.
Stir in the broth, vermouth, dry wine, or water andpreserved lemons.
Simmer for 5-7 minutes, or until the liquid has reducedslightly and the onions are cooked through.
Add the chicken and olives to the pan.
Cook until chicken has warmed back through.
Garnish with cilantro.