– 2 pounds boneless, skinless chicken thighs

– 1 cup red chermoula sauce

– 1/4 teaspoon saffron threads

– Warm water to soak the saffron threads until they release color

– Pulp of 2 small preserved lemons seeds removed and roughly chopped

– 4 cloves minced garlic

– 1/4 cup chopped cilantro leaves

– 2 tablespoons chopped parsley

– 2 tablespoons olive oil

– 1 tablespoon lemon juice

– 1 1/2 teaspoons harissa

– 1 teaspoon kosher salt

– 1 teaspoon sweet paprika

– 1/2 teaspoon ground cumin

– 3 lemons sliced in halves for pan-roasting

– Chicken thighs

– Cilantro and parsley

– Olive oil