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1
In a small saucepan, cover the mint with 1 cup of water and bring to a boil.
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2
Remove the pan from the heat and let stand for 15 minutes.
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3
Strain the tea into a small bowl and let cool.
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4
In a large pot, rub the mint tea all over the chicken.
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5
Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron and enough water to cover the chicken.
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6
Season with salt and pepper and bring to a simmer.
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7
Reduce the heat to moderately low and simmer gently until the chicken is tender but not falling off the bone, about 45 minutes.
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8
Transfer the chicken to a rack set over a rimmed baking sheet.
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9
Strain the chicken cooking broth into a bowl; reserve the solids.
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10
In the pot, combine the solids with 8 cups of the broth.
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11
Add the chicken liver and the preserved lemon and bring to a boil.
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12
Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes.
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13
Season with salt and pepper.
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14
Meanwhile, preheat the oven to 425.
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15
Rub the chicken all over with the oil.
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16
Roast for about 30 minutes, until golden and crisp.
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17
Let rest for 10 minutes before carving.
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18
In a bowl, toss the olives with the harissa until evenly coated.
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19
Serve the chicken with the sauce, harissa olives and crusty bread.
