How to Make It
In a small saucepan, cover the mint with 1 cup of water and bring to a boil. Remove the pan from the heat and let stand for 15 minutes. Strain the tea into a small bowl and let cool.
In a large pot, rub the mint tea all over the chicken. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron and enough water to cover the chicken. Season with salt and pepper and bring to a simmer. Reduce the heat
to moderately low and simmer gently until the chicken is tender but not falling off the bone, about 45 minutes. Transfer the chicken to a rack set over a rimmed baking sheet.
Strain the chicken cooking broth into a bowl; reserve the solids. In the pot, combine the solids with 8 cups of the broth. Add the chicken liver and the preserved lemon and bring to a boil. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. Season with salt and pepper.
Meanwhile, preheat the oven to 425°. Rub the chicken all over with the oil. Roast for about 30 minutes, until golden and crisp. Let rest for 10 minutes before carving.
In a bowl, toss the olives with the harissa until evenly coated. Serve the chicken with the sauce, harissa olives and crusty bread.