Peel and finely slice the onions. Cut the chicken legs in half.

In a large pot, sauté the onions in olive oil, then add the chicken. Season with salt, pepper, and spices.

Peel and dice the vegetables into small cubes.

Pour in 2 glasses of water, add the preserved lemons (chopped, seeds removed), and the diced vegetables. Cover and simmer for 30-35 minutes, adding more water if necessary to prevent sticking.

Once the chicken and vegetables are tender, remove from heat.

Serve immediately, garnished with fresh coriander and mint leaves.