Saffron Tagine

• 1 Whole Chicken, Cut into 8 Pieces
• 25 Strands of Benefit Spice Saffron
• 2 Large Green Onions, Roughly Chopped
• 1 Cup each Cilantro and Parsley, Chopped
• 1 Preserved Lemon, Seeds Removed
• 5 Cloves of Garlic, Minced
• 2 Inches Ginger Root, Finely Sliced
• 2 Tablespoons Sweet Paprika
• 1 Tablespoon Ghee or Melted Butter
• 1 Tablespoon Harissa Spice Mix
• 1 Teaspoon each, Turmeric and Cumin
• ½ Teaspoon each, Cardamon and Cayenne   
• ¼ Teaspoon Cinnamon
• 1 Pound Peeled Carrots, Roughly Chopped  
• 2 Fennel Bulbs, Thinly Sliced
• 1 Cup each, Peas and Green Olives
• 2 Cups Chicken Broth
• Olive Oil, Lemon Juice, Salt, Pepper 

DIRECTIONS

1. Marinate Chicken Pieces in Half of Each Chopped Herb, All Spices, Lemon, Ghee/Butter, and Salt and Pepper, Overnight in Refrigerator
2. In Large Casserole or Tagine, Heat ¼ Cup Olive Oil, Brown All Chicken Pieces (About 10 Minutes), Reserve Marinade
3. Add Remaining Marinade, Carrots, Fennel, Peas, Olives, and Chicken Broth to Chicken
4. Bring to Boil, Reduce to Simmer, and Cover
5. Cook Until Chicken is Tender (30-45 Minutes)
6. Turn off Heat, Leave Covered for 15 Minutes
7. Add Juice of One Lemon and the Remaining Chopped Herbs
8. Season to Taste with Salt and Pepper
9. Serve with Couscous or Rice, and Enjoy!