Prepare the marinade with smen, crushed garlic, chopped coriander and parsley, ginger powder, turmeric, black pepper, and 2 tablespoons of preserved lemon brine instead of salt.

Dilute the saffron threads in a glass of hot water and add to the marinade.

Pound the coriander, parsley and garlic in a mortar to release more aroma, then add to the marinade.

Coat the chicken with the marinade, inside and outside and between the flesh and skin, and let it marinate in the fridge for at least 2 hours, ideally overnight.

Sear the chicken with its marinade in a pot or tagine, without any oil, on both sides.

Add the sliced onions to the pot.

Pour in the olive oil mixed with sunflower oil, then cover with boiling water.

Cover and let simmer gently for about 1h30 (1 hour for non-Beldi chicken), turning the chicken halfway through cooking.

Remove the chicken once cooked and let the onion sauce reduce until it becomes smooth and silky.

Add the green olives to cook with the reduced onion sauce.

Serve hot with the preserved lemon peel on top.