Make the Red Chermoula. Bloom saffron by grinding the threads in a mortar and pestle and adding 2 ice cubes. Set aside; once the ice cubes are melted, it’s ready to be used. Meanwhile, peel the preserved lemon and take out the seeds. Add the pulp to a food processor or blender. Chop and reserve the rind for garnish. To the food processor or blender add the garlic, cilantro, parsley, tomato paste, cumin, coriander, paprika, turmeric, ginger, crushed red pepper flakes, salt, the saffron and water, and the olive oil. Pulse until just combined. If you need more oil to get the blades going or combine, add more, a tablespoon at a time.

Marinate the chicken. Place chicken in a bowl or zip-top bag with ¾ cup of the red chermoula. Refrigerate for 4 hours or overnight. Reserve remaining chermoula in an airtight container in the refrigerator.

Get ready to roast. Remove the chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F (220°C).

Cook the freekeh. In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until golden brown. Use a slotted spoon to transfer the onions to a small bowl and set aside. Add the freekeh to the pot and toast for about 5 minutes, stirring frequently, until it smells nutty and begins to turn golden. Season with salt, black pepper, and cinnamon. Stir in the sautéed onions. Pour in 3¼ cups of chicken stock, bring to a boil, then reduce the heat to low. Cover and cook until freekeh is tender and chewy, about 30 minutes. If, after that time, the freekeh isn’t yet tender and the liquid has evaporated, add an additional ¼ cup of stock, cover, and continue cooking. Check every 10 minutes, adding more stock as needed, for up to an hour. Once tender and chewy, remove from heat and let sit, covered, for 10 minutes before serving. Stir the diced sautéed onions into the finished freekeh.

Sauté the onions. In a separate pan, warm 1 teaspoon of olive oil over medium-high heat until shimmering, add the sliced onion and cook until deeply browned, lowering the heat as needed to not burn. Set aside on a paper towel-lined plate to use for garnish.

Roast the chermoula chicken. Remove chicken from marinade, scraping off the excess and discarding it, then place the chicken on a baking sheet. Roast the chicken 15 to 20 minutes, until cooked through, when an instant-read thermometer reads 165°F, or when the juices run clear. Set chicken aside to rest.

Make the chermoula sauce. While the chicken and freekeh cook, in a small pan, warm 1 remaining teaspoon of olive oil and sauté the diced onion until softened and just beginning to brown, 5 to 7 minutes. Add ¾ cup of the reserved chermoula. Simmer gently for 3 to 5 minutes until slightly thickened. Set aside.

Finish and serve. Spoon cooked freekeh onto a platter. Top with roasted chicken, caramelized onions, chopped preserved lemon rind, Kalamata olives, and serve with chermoula sauce on the side.