First, prepare the saffron by rubbing it between your fingers, then soak it in a little water and set aside.

Wash the chicken thoroughly, then cut the onions into small pieces and chop the cilantro.

Scoop out the pulp from the preserved lemon with a spoon and save the peel for garnish. Grind the coriander and black pepper, or use pre-ground if you prefer.

Prepare the chicken marinade by mixing all the marinade ingredients together well.

Thoroughly coat the chicken with the marinade, making sure to get it under the skin if you’re keeping the skin on. Let it marinate for an hour if you have time.

Heat a suitable pot over medium heat, add the olive oil and ghee, then lightly brown the chicken on both sides until the color changes.

Turn the chicken to brown both sides, then remove it from the oil and set aside.

Add the onions to the oil and sauté until they soften, adding salt to help them cook faster.

Arrange the chicken on top of the onions, pour any leftover marinade over the chicken, add the green olives, and place the preserved lemon peels on top.

Cover the pot tightly and cook for 1 hour until the chicken is done. Then transfer the chicken to a tagine and broil in the oven until golden. Pour the sauce and olives over the chicken before serving.

Ideally, everything should be cooked from the start in the tagine over low heat.

However, since my tagine has a small crack and I was worried it might break, I cooked in a pot and transferred the food to the tagine at the end.

Serve and enjoy!