Method

1. Remove excess fat from chicken. Loosen the skin from the flesh by sliding your hand underneath, being careful not to remove the skin completely.
2. Rub the coarse salt into the chicken flesh, skin, giblets and liver. Soak the chicken for 15 minutes in water mixed with the vinegar. Rinse under running water, drain and pat dry.
3. To make the charmoula sauce, mix chopped coriander, saffron threads, saffron powder, cumin, cinnamon, ginger, crushed garlic, salt, lemon juice and 100ml water.
4. Place the chicken in the mixture and carefully rub the charmoula over the flesh.
5. Brown chicken in a pan with oil, stirring regularly.
6. Add chopped onion, chopped giblets, a good splash of olive oil and cover with water. Place lid on pan and simmer for 45 minutes.
7. Add the chicken liver to the pot and simmer for a further 10 minutes. At the end of the cooking time add olives and pickled lemon and simmer gently for 10 more minutes.