Chicken Tagine with Preserved Lemon, Green Olives and Thyme

• 1 tablespoon olive oil with a nut of butter (about 1 oz)
• 1 organic chicken, roughly 3 lbs in weight
• 2 preserved lemons, cut into strips
• 6 ounces cracked green olives
• 2 teaspoons dired thyme or oregano divided
• Small bunch of flat-leaf parsley, finely chopped

Marinade:

• 1 onion grated
• 3 cloves garlic crushed
• 3/4 ounces fresh ginger peeled and grated
• Small bunch of fresh coriander, finely chopped
• Fingerful of saffron threads
• Juice of 1 lemon
• 1 teaspoon coarse salt
• 4 tablespoons olive oil
• Sea salt
• Freshly ground black pepper