Traditional Moroccan Chicken - cooking recipe

Ingredients

Marinade
1 whole chicken
1 tablespoon olive oil
1/2 teaspoon smen, softened
2 large garlic cloves, peeled & grated
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
Sauce
2 -3 onions, chopped
2 tablespoons olive oil
1 tablespoon canola oil
2 teaspoons ginger
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon powdered saffron
1/2 teaspoon smen
1 tablespoon fresh parsley, finely chopped
1/2 preserved lemon, rinsed (rind only, sliced)
1/2 cup green olives, cracked & pitted
Browning Mixture
1/2 preserved lemon, fleshly insides (remove seeds)
1/2 teaspoon smen
1 teaspoon butter
1 pinch saffron

Preparation

Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours.
Remove the flesh from the preserved lemon to be used in the browning mixture.
Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss). Poke with a fork to make sure that the chicken is done & no blood leaks out.
Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using) over the chicken. Serve hot with thick bread.