Soak a pinch of saffron in a tablespoon of boiling water and set aside.
Pat dry thighs and salt and pepper both sides.
Coat a large frying pan with olive oil and heat over medium/low fire.
Brown chicken for 3 minutes each side then remove from pan and set aside but keep the juices and oil in the pan.
Add a little more oil, add the onion and sauté until golden brown, about 3 minutes.
Add raisins, cinnamon, cumin and saffron stamens (with the soaked water) and stir for a minute.
Cut a preserved lemon in half, remove flesh with a pairing knife and chop it up. ( put the other lemon half back in the picking liquid).)
Cut the lemon rinds in 1/8 strips and put them and the flesh in the pan.
Add 1 cup of broth, add the chicken back to the pan and simmer on a medium to low heat uncovered for about 10-12 minutes, Turn the thighs at the halfway mark so they are evenly cooked.
If need be, Increase heat until sauce is still runny but concentrated. (about 2-3 minutes).
Plate chicken with sauce and garnish with cilantro.
Traditionally served with couscous, you can also this dish with Egyptian rice or Freekeh.