For the chermoula:
Bring the water to the boil with the bay leaf. Add the vinegar and the chicken livers and cook for 3 minutes.
Drain the livers and set aside.
In a bowl, combine the garlic with the parsley and coriander (cilantro), the Dar Choumicha® Spices for Chermoula and the vinegar to obtain a Chermoula.
Marinate the livers in the Chermoula and refrigerate for 30 minutes.
In a tajine set over coals, pour the olive oil and add the livers with their marinade.
Cover and cook until the sauce has thickened.
Prior to serving, garnish the chicken livers m’chermel with the olives and the strips of preserved lemon.
Moroccan spice mix