INGREDIENTS

Proportions for 2
chickens of approximately 3 books each one - 200 G of butter - 1 glass
with chick-pea water soaked of the day before and peeled the
following day - 1 spoonful with saffron mocha coffee (mixture of
saffron crushed and saffron flower out of sachet) - 1 kilo 1/2 of
onions - salt - 1 chopped parsley handle - 1 spoonful with coffee
filled with pepper


PREPARATION

To cut out chickens of pieces, to put them in a casserole with their meat
offals aler, to add pepper, saffron, butter, 2 onions cut in plates
and peeled chick-peas. To cover with two large water glasses.
To cook with cover on moderately hot fire while turning over
from time to time chickens. To add water so necessary in the
course of cooking. When the chickens are cooked, that their
flesh is detached easily with the fingers, to withdraw them fire and
to always add to sauce on fire, the remainder of onions cut in plates,
chopped parsley, a little salt and a saffron pinch. To agitate
the pot for mixing well. When the onions are cooked but quite
firm, to check the seasoning and to withdraw fire. To give
chickens with onions at the moment to heat, then, once heats, to draw
up on a dish, to place onions and chick-peas on chickens and to be
useful at once.