INGREDIENTS

Proportions for 2
chickens of approximately 3 books each one - 1 head of garlic - 1
onion - 1 spoonful with sweet pepper coffee - 1/2 spoonful with coffee
of ginger - 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) - 150 G of butter -
salt - 2 spoonfuls with groundnut oil soup - 1 small tied up bunch of
parsley and coriandre - 1 spoonful with coffee of flour


PREPARATION

To peel garlic and onion, to
cut of pieces and to crush very finely with the mortar with the
quantity of salt necessary to the seasoning of chicken. To
mix this apparatus with spices indicated higher. To drain and
wipe chickens with a clean linen and to coat them outside and
internally this mixture. To put butter and oil in the casserole,
to place on rather soft fire, to let heat and make return chickens in
this fat content while turning over them so that they impregnate
spices uniformly. After a few minutes, to sprinkle with two
large water glasses and to add the small tied up bouquet of coriandre
and parsley which one withdraws at the end of the cooking. To
cook with cover on moderately hot fire while turning over very often
chickens. To add water so necessary. When the chickens are
cooked, i.e. their flesh is detached easily with the fingers, to let
reduce, if it is needed, until obtaining a consistent sauce and to
withdraw chickens of fire. To always add a spoonful to coffee of
flour in a little water to sauce on fire for good to bind it. To
stir up quickly, let boil without letting reduce more and pose.
20 minutes before being useful, making heat in a frying pan, 100
G of butter added with an oil ladle. To fry chickens in this
grease while turning over them on all sides for good to gild them.
To draw up on heated dish. To heat sauce, to associate 2
spoonfuls with oil soup there of crackling, to mix well by printing a
rotational movement with the casserole and to pour this mielleux
pur�e on chicken. To be useful at once.