Marinade

1 cup olive oil
2 Tbsp sweet paprika
1 Tbsp turmeric
1 pinch saffron threads
1 tsp ground ginger
1 tsp cinnamon
1 red onion, grated or finely chopped
1 cup finely chopped Italian parsley
1 cup finely chopped cilantro
3 cloves garlic, finely chopped
1 whole preserved lemon, roughly chopped
1 spatchcocked chicken
1 24 oz can pitted green olives in brine
1 cup white wine
1 cup water

Preheat oven to 350°F.

Place all the marinade ingredients in a medium bowl and combine.

Place chicken in a roasting pan and gently massage half the marinade on all sides of the chicken and under the skin. Set aside the rest of the marinade.

Place the olives in a bowl, then cover with boiling water and let stand for 10 minutes. Rinse several times with warm water, then drain well.

Chop the olives coarsely and combine with the remaining marinade.

Spoon the olive mixture on top of and around the chicken.

Pour the wine and water around the sides of the roasting pan, making sure not the wash the marinade off the chicken.

Place the chicken in the oven for 45 minutes.

Cover with foil and continue to roast for another 45 minutes (add additional water if the liquids are drying up).

Turn temperature up to 400°F

Uncover and roast for 15 minutes until skin is golden brown.

Remove from the oven and spoon juices over the chicken. Serve over couscous or rice.

Note: Recipe can be made ahead and reheated, and freezes very well.