1-Grind the saffron threads and mix them with warm water to bloom, which helps release their rich color and aroma.

2-Slice the preserved lemons, discard the seeds, chop the pulp, and mix it with the saffron water and remaining marinade ingredients until well combined.

3-Place the 2 lbs of boneless chicken thighs in a bowl and rub them thoroughly with the 1 cup of red chermoula marinade. Cover and let it marinate at room temperature for 30 minutes.

4-Slice the 3 lemons in halves and roast them cut side down in a skillet over medium-high heat until charred. Set them aside for serving to add a smoky citrus touch.

5-Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish with oil or cooking spray for even cooking.

6-Arrange the marinated chicken and marinade in a single layer in the baking dish, then cover with foil to lock in moisture.

7-Bake for 30 minutes until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and tender.

8-Remove the foil, pour lemon juice over the chicken, and broil for about 5 minutes to crisp the top and enhance the flavors.

9-Serve with the charred lemons, steamed rice, and vegetables. Don’t forget to spoon the pan juices over the chicken for extra juiciness and taste.