Start by preparing the ingredients: Finely chop the pulp of the preserved lemon, and the parsley.

In a large bowl separate the chicken pieces and combine: the chopped parsley, chopped preserved lemon pulp, ginger, cumin, pepper, turmeric, saffron and olive oil.

Mix very well the ingredients and make sure that every piece of the chicken is well immersed into the marinade. Cover and refrigerate for around an hour.

In a medium-large pot, drizzle the olive oil and add the pealed and grated onions, with a little bit of salt and ginger.

When the onions become soft and transparent, add the chicken with its marinade.

On low-medium heat, cover the pot and cook for around 15-20.

When the chicken and the onion both release their juices, add the water and reduce the heat to low. Cover the pot, and let the chicken cook for an hour or so.

When the chicken has become tender, add the lemon juice, the olives, the chicken liver and the potatoes, and let everything cook uncovered until the sauce thickens.

Serve when hot, and if you want to eat the Moroccan way, serve with French bread, and eat with your hands.