INGREDIENTS

Proportions for 2
chickens of approximately 3 books each one - 1 spoonful with coffee
filled well of ginger - 50 G of butter - 1 spoonful with olive oil
soup - 1 spoonful with saffron mocha coffee (mixture of saffron
crushed and saffron flower out of sachet) - 1 small whole onion - the
bark of a crystallized lemon cut in districts - 1 equivocal with the
three quarters full of groundnut oil - 1 ten crystallized olives -
salt



PREPARATION

To put whole
chickens or of pieces in a casserole with meat offals, to salt, add
oil, butter, ginger, whole onion, crushed garlic, saffron and two
glasses of water. To put on fire, to cover and after
boiling, to turn over chickens, to stir up to mix spices and to let
cook on moderate fire lie hot. To supervise the reduction of
sauce, to add a little water if it is necessary. To withdraw
onion as soon as it is cooked and to reserve it. When the
chickens are cooked, i.e. their flesh is detached easily with the
fingers, to add olives and the bark of crystallized lemon cut of
pieces. To leave mijoter a few minutes. To check the
seasoning. To take a small piece of chicken liver and the put
onion on side, to crush them with a little sauce, either with mixer,
or while passing them to the vegetable mill by the finest grid.
To give this pur�e in the casserole. To let boil and
withdraw fire as of obtaining a consistent sauce. To draw up on
a round dish, to lay out meat offals, the pieces of crystallized lemon
and olives on chickens. To highly mix sauce by printing a
rotational movement with the casserole and to pour this mielleux
pur�e on chickens, to be useful quite hot.