1: Start by drying your chicken very well.
2: Heat a large pot to medium high heat. Add oil. Sear your drumsticks and all sides until brown bits form. Remove and set aside.
3: Throw onion in pan. Reduce heat to medium. Saute until translucent then add garlic cloves. Saute until fragrant.
4: Infuse saffron in hot water and add to the pan. Add preserved lemon, cilantro, marak of, and salt. Reduce heat to low.
5: Return your chicken and baste properly with the sauce. Cover and simmer for 75 minutes.
6: Preheat oven to 400 and bake uncovered for 15-20 extra minutes to give it a dark and bronzed look.
