1. In a large lidded casserole heat the olive oil and add the onion. Cook a few minutes until translucent and soft. Add the paprika, ginger and garlic. Cook for a couple of minutes longer.
2. Add the chickens to the pan and coat with the onions and spices, sprinkle with black pepper. Add the preserved lemons to the casserole then pour over the cider. Bring to the boil, cover then reduce heat to a gentle simmer. Cover and cook for 1 1/2 hours. Cool then skim away any fat which rises to the surface.
3. Return to a simmer, add the Swiss Chard and cream. Simmer for 15 minutes uncovered then 30 minutes covered to ensure the chicken is properly heated.