Preheat the oven to 250°C (or 480°F)
In a frying pan, sauté the garlic and onions in 2 Tbsp of olive oil until onions are translucent.
Add red peppers and chicken, and cook over medium-high heat until the outer surface of the chicken is lightly golden. Take out just the chicken pieces from the frying pan and set them aside.
Add the Jerusalem artichokes to the red pepper mixture. Cook for roughly 4 minutes while mixing from time to time.
In an oven-proof casserole, add roughly 6 Tbsp of olive oil (or enough to cover the bottom of the casserole). Add the mustard, paprika, turmeric, ginger and salt.
Add the chicken and all the veggies from the frying pan to the casserole (make sure to scrap off all of the flavours from the pan). Mix well.
Add the tomatoes, cinnamon, coriander, parsley and 2 Tbsp of water. Mix well and cover the casserole with aluminum foil. Bake for at least 1 hour (or until the chicken is fully cooked through and the artichokes are extremely soft and easy to mash with a fork).
Before serving, top with olives, wedges of preserved lemon and a generous squeeze of lemon.