Chicken Tagine with Preserved Lemon and Olives

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1/4 cup plus 2 tablespoons olive oil

1 teaspoon coriander 

1 teaspoon cumin 

1 teaspoon sweet paprika 

1/2 teaspoon cinnamon 

1/2 teaspoon saffron threads or powder 

1/4 teaspoon ground cloves 

1/4 teaspoon ground ginger 

1/4 teaspoon red pepper flakes 

One 4-pound chicken, cut into 8 pieces 

Kosher salt and freshly ground black pepper 

2 onions, thinly sliced 

1 clove garlic, minced 

1 1/2 cups chicken stock 

1/2 cup green olives, pitted 

1 preserved lemon peel, sliced 

2 tablespoons fresh cilantro, minced 

2 tablespoons fresh flat-leaf parsley, minced 

Juice of 1/2 lemon 

Couscous, for serving, optional