1-Getting started with chermoula chicken is straightforward and fun, turning simple ingredients into a meal that’s full of flavor. First, prepare the red chermoula by blooming the saffron threads in warm water, then combine it with minced garlic, chopped preserved lemon pulp, cilantro, parsley, olive oil, lemon juice, harissa, kosher salt, paprika, and cumin in a bowl. This creates a vibrant marinade that infuses the chicken with bold tastes.

2-Next, marinate the 2 lbs of boneless, skinless chicken thighs in the chermoula sauce, cover it, and let it sit at room temperature for 30 minutes to let the flavors soak in. While that’s resting, slice the 3 lemons in half and pan roast them cut side down in a skillet over medium-high heat until they’re charred, which adds a smoky citrus note. Preheat your oven to 400°F (204°C) and grease a 9×13-inch baking dish for even cooking.

3-Arrange the marinated chicken and sauce in a single layer in the dish and cover with foil, then bake for 30 minutes. After that, remove the foil, pour fresh lemon juice over the chicken, and broil for 5 minutes until the top crisps and chars for a delicious finish. Finally, serve the chicken with the charred lemons, steamed rice, and vegetables, spooning the pan juices over it for extra flavor.