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1
Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
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2
In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
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3
Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
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4
Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
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5
After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
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6
Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
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7
Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
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8
Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
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9
Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
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10
Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
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11
Serve with suggested couscous.
