Whole chicken
3 tbs big grain salt
2-3 chopped red peppers
1 bunch finely chopped dill
1 small bunch coriander whole and tied together
1 clove shredded garlic (use cheese shredder)
¼ cup white vinegar
1 tbs ginger powder
1 tbs pepper
1 package saffron (synthetic for color, optional)
a few pinches natural saffron for enhanced taste (more if you don’t use the synthetic)
1 tbs salted butter
approximately 1- 1 ½ cups water (just a half inch on the bottom of your saucepan)
1 ¾ cups table oil
½ kilo purple olives

Make sure chicken is thoroughly defeathered... a real concern here anyway. Leave the skin on. Cover chicken with large grain salt and vinegar. Smear chicken with unsalted butter.

Put all ingredients except olives in large saucepan. Boil and stir often. Approximately 45 minutes. Add olives for last two minutes to heat them.
Serve.
(Also an option if you have a tagine): prepare earlier the day you will serve it. When preparing to serve, heat in tagine approximately 10 minutes in oven on 400 or on stove on largest flame.