Preheat oven to 275 degrees F.

Sprinkle chicken generously with salt, inside and out.

In an oven-safe Dutch oven with a lid, heat oil over medium-high heat. Brown the chicken thoroughly on all sides.

While chicken browns, in a small skillet, toast the cumin and coriander seeds until fragrant. Grind them in a mortar & pestle and set aside.

When the chicken is thoroughly browned, transfer to a large plate. Add onion and garlic to the pan and saute for 2-3 minutes, then stir in harissa, paprika, ginger, honey, and preserved lemon.

Nestle the chicken back into the pot, breast up, and add water to the pan. Bring to a simmer, cover, and set in the oven.

Bake chicken for 1 ½ hours or until very tender. Transfer chicken from the pot to a cutting board to cool a bit.

Skim fat from pan juices, then puree juices with an immersion blender or in a blender. Return to the pot and season with salt & pepper.

Using your hands, pull chicken meat into bite-sized pieces, discarding bones. Add chicken to the pan juices. Serve warm with saffron rice.

In a large saucepan, heat oil and butter over medium heat. When hot, stir in onion, garlic, saffron, and rice. Saute until onion softens and rice browns a bit, about 10 minutes.

Stir in water and salt, bring to a boil, turn heat to low, and cover tightly. Set timer for 20 minutes.

When rice is done, stir with a fork.