Djaj Mhammer (Moroccan Roast Chicken)

Crush the saffron with some salt and soak in hot water for 5 minutes.
1 pinch saffron , 1 pinch pinch of salt (for the saffron), 2 Tbsp hot water (for the saffron)
Do all your other prep work: crush the garlic, chop the onion and herbs. Chop the chicken livers, if using.
Slice half a preserved lemon without its pulp, for ganish.
Add all the other marinade ingredients to the saffron and mix well.
2 Tbsp lemon juice, 1 garlic, 1 tsp turmeric, 1 tsp ground ginger, ½ tsp sweet paprika, ½ tsp black pepper, 1 tsp salt
Marinade the chicken for a minimum 2 hours, overnight if you can.
1 medium chicken

Fry the onions in the olive oil and butter on medium heat for 2 minutes. Stir in the garlic.
2 Tbsp EV olive oil, 1 Tbsp butter, 2 large onions, 2 cloves garlic
Place the chicken over the onion mix and add all the ingredients as you see in the video, including the smen, if using. Cover and cook on simmer for 1 hour.
2 chicken livers, 3 stalks parsley, 3 stalks coriander leaves, ½ a preserved lemon, 375 ml water, 1 tsp smen
Place the chicken in a baking dish and roast. uncovered, at 220℃ (430℉ / 200℃ Fan) for 20 - 30 minutes until browned to your liking. Rest for 10 minutes before serving.
While the chicken is roasting, reduce the sauce on medium, until you have a thick daghmira (sauce).
Serve the roast chicken with the sauce around it, and the olives, almonds and the preserved lemon slices.
blanched almonds, olives, thinly sliced preserved lemon skin