1. remove the chicken from the packaging. Crush two cloves of garlic with sea salt in a mortar to a paste. Grate well by hand into the skin and abdominal cavity of the chicken. Then rinse thoroughly under cold running water and pat dry with kitchen roll. This will remove any residue and enhance the poultry flavor. Then cut the chicken into ten pieces and place them in a shallow roasting pan.
For the marinade, mix the spices and oil. Coat the chicken with it, cover and marinate in the refrigerator for two to four hours. Thinly slice the remaining garlic cloves. Quarter the vegetable onion. Add saffron, turmeric and 3 dl water to the chicken. Steam at low temperature with lid closed for half an hour. Turn the chicken pieces from time to time to the other side. 3.
3. take out the onion quarters and whisk them with the chicken liver in the cutter. Stir into sauce form. Add a little water as needed. Simmer gently for another 20 min with the lid on.
Rinse and dry the preserved lemons and cut them into segments. You can also use the whole lemon slices with the pulp or just the peel. Add the olives to the sauce form and stew for another ten minutes with the lid closed.
Squeeze the juice from the fresh lemon. Arrange the chicken pieces without the sauce on a heated plate and keep warm with the lid closed. The juice e