Take one small chicken (4 pounds was about the smallest I could find, though the recipe really calls for two 2.5 pound birds) and rinse her out with cool water. Give her a nice rub down of salt and lemon juice and stick her in the fridge for at least a half hour. Set aside her packet of giblets and livers for later use.
Now for the sauce part; mix together minced parsley, garlic, cilantro, ground ginger, black pepper, and a chopped preserved lemon. Add in some water.
After the bird has sat for long enough, rinse her out again and give her another rub down, this time with the mixture above. Put her in a heavy duty stock pot and set over low heat.
Add lots and lots of thinly sliced onions and some olive oil and let the bird and giblets simmer for about half an hour. Then add in the livers and paprika, cover, and let cook for another hour to an hour and a half.
When the bird is thoroughly cooked, cut the meat off and arrange it on a platter.
Continue thickening the sauce left in the stock pot by turning up the heat. Remove the livers, chop them up, and return them to the sauce. Add olives and ladle the sauce over the bird.
This was kind of a pain to cook, as is any time you need to deal with the entirety of an animal. We both really liked the flavors of the marinade and I would totally do it again, but only with boneless pieces of chicken.
chicken -- $4.20
lemon -- $.69
olives -- $2.15
Total Cost of Moroccan Chicken with Preserved Lemons and Olives: $7.04