Safoi's Chicken Tagine | Connecticut Public

Ingredients

• 1/2 teaspoon saffron threads
• 1 teaspoon ground ginger
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 cup (120 ml) canola oil
• 1 (1 1/2 pound/1.7 kg) whole chicken
• 7 large carrots, (peeled)
• 1 small yellow onion, (minced)
• 1/2 cup (75 g) olives ((Mediterranean or Kalamata))
• 1/2 preserved lemon, (sliced thin)
• 1 tablespoon parsley, (chopped)