INGREDIENTS

Proportions for a
turkey poult of approximately 3 kg - 4 grated onions - 1/2 spoonful
with coffee of cumin - 1 spoonful with coffee of ginger - 1
spoonful with coffee filled well with sweet pepper - 1 spoonful with
saffron mocha coffee (mixture of crushed saffron and saffron flower
out of sachet) - 1/2 fresh lemon juice tea glass - the bark of a
crystallized lemon - 1 equivocal of groundnut oil - 1 ten crystallized
olives - 1 spoonful with coffee of coriandre and parsley chopped -
salt



PREPARATION

To cut chickens of
pieces or to keep them whole (with the choice). To put with
their meat offals in a casserole, to add grated onions, oil, saffron,
ginger and 2 glasses of water. To salt, cook with cover on
moderately hot fire. To stir up after boiling. To turn
over chicken in the course of cooking from time to time so that it is
quite impregnated of sauce. To add water so necessary.
When the chickens are cooked, to add sweet pepper and cumin,
coriandre and chopped parsley, olives and the crystallized lemon cut
in districts. To mix and when the chicken is completely cooked,
i.e. the 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 draw up on round dish, to lay out crystallized lemon, olives
and meat offals on chickens and to pour sauce above.