INGREDIENTS

Proportions for two
chickens of 3 books each one approximately - 1 spoonful with soup of
coriandre and parsley chopped - 4 grated onions - 1/2 spoonful with
pepper coffee - 1/2 spoonful with coffee of cumin - 1 spoonful with
saffron mocha coffee (mixture of saffron crushed and saffron flower
out of sachet) - 1 spoonful with coffee filled well with sweet pepper
- 1/2 fresh lemon juice tea glass - 200 G of butter - salt


PREPARATION

To cut chickens of pieces or
to keep them whole (with the choice). To put in a casserole with
their grated meat offals and 4 onions, to salt, add, butter, pepper,
saffron and 2 glasses of water. To cook with cover on moderately
hot fire while turning over from time to time chickens so that they
impregnate sauce well. To add water so necessary, in the course
of cooking. When they are almost cooked, to add sweet pepper and
cumin, coriandre and parsley chopped. To mix and when the
chickens are completely cooked, i.e. their flesh is detached easily
with the fingers, to add fresh lemon juice. To still leave
mijoter on fire a few minutes so that the sauce is reduced to point
and consistent and to withdraw fire. To be useful, draw up on a
dish, olives, the crystallized lemon and meat offals laid out on
chicken and to pour sauce above