In a large bowl mix all marinade ingredients together then add chicken, coating thoroughly. Cover and refrigerate for at least 1 hour, up to 24 hours.
Once the chicken is marinated, remove from fridge. Heat a large skillet over medium-high heat and place chicken in, skin side down (if your chicken thighs have skin). Brown for 5 minutes then flip with tongs.
Sprinkle apricots, cranberries, currants and preserved lemon peel over the chicken. Do not stir. Turn the heat down to med-low and cover, cooking for an additional 20 minutes. If the mixture appears too dry add ⅛ cup water.
Serve with rice, chelo (persian rice pilaf) or couscous.
Recipe by Port and Fin at https://portandfin.com/moroccan-chicken-with-preserved-lemons/