Chicken with red chermoula in a tagine

Quarter two small preserved lemons and scoop the flesh from the skin with the side of a teaspoon; chopping the flesh finely is recommended. Keep the skins.

Remove the chunky stalks from 15 g parsley and mince it; add to a bowl with the lemon flesh. Pick out the large stalks from 15 g coriander, chop small and add.

Grind 20 to 30 saffron threads with a pinch of salt to a powder in a mortar; add about a tablespoon of boiling water and mix to dissolve, then add the golden red liquid to the bowl.

Add 4 finely minced garlic cloves and a tablespoon of harissa.

Add 1 teaspoon each of salt and sweet paprika, half a teaspoon each of black pepper, ground cumin and ginger, and 2 tablespoons of olive oil; mix well, grinding the lemon pulp into the rest.

Separate the skin of 600 g chicken legs from the meat with the fingertips; massage the marinade under the skin and all over.

Marinate at least half an hour, preferably two hours.

To season a new unglazed tagine: soak lid and base in water 12 to 24 hours, brush inside and out with olive oil, put in a cold oven, heat to 150C and bake 2 hours, then oil the inside; oil it again after each use.

Put 2 tablespoons of olive oil in the tagine, add 2 onions in a medium small dice with half a teaspoon each of salt and ground ginger, and mix thoroughly.

Set the tagine on a heat diffuser (needed on an electric stove so it does not crack) over low heat and let it come up to temperature; oil the inside of the lid.

Once the onions start to sweat and steam, lay the chicken on top, raise to medium, cover and cook 10 minutes.

When the chicken has released most of its liquid, turn to low, cover and cook another 20 to 30 minutes.

Add 75 g pitted mixed black and green olives and pour 2 tablespoons of lemon juice over the chicken; cover and cook 10 minutes more on low.

Cook uncovered another 10 minutes until the sauce reduces by about half.

Serve with bread for soaking up the sauce.