Step 1. Make the marinade

• Place half the onion, garlic and parsley in a food processor and process into a paste.

• Add the turmeric, ginger powder, garlic powder, onion powder and saffron to the paste, together with 50 ml of water and a dash of olive oil.

• Chop the chicken into large pieces

• Marinate the chicken with part of the herb paste and let it rest for a few hours in the refrigerator. Save the marinade you don't need.

Step 2. Stew the chicken

• Chop the remaining onion into small pieces and the coriander finely.

• Place a drizzle of olive oil and 600 ml of water in a frying pan, together with the onion, coriander and the remaining marinade paste.

• Add the chicken and put the lid on the frying pan. Let the chicken stew for 40 minutes.

Step 3. Put the chicken in the oven

• Remove the chicken from the frying pan and place it on a baking tray together with a halved lemon. Spread with butter.

• Place the chicken in the oven and let it turn golden brown at 220 degrees. In the meantime, go to step 4.

Step 4. Make the sauce

• In the meantime, let the remaining sauce thicken over low heat.

• Chop the zest of the preserved lemon into narrow strips and add to the sauce, together with the olives.

Step 5. Serve the chicken

• Place the chicken in a bowl and pour the sauce over it. Serve with the serving suggestions.