INGREDIENTS

1 chicken of approximately 2 kg

1 spoon with salt coffee

1/2 pepper spoon

1/2 spoon of ginger

5 spoons with chopped parsley soup and coriandre

1/4 of olive oil tea glass

4 crushed cloves of garlic

1/2 spoon with saffron coffee (filaments)

250 G of long rice

PREPARATION

To wash chicken, to prepare it and leave it side. To wash rice and to put it to boil in a pan with a little salt during 10 minutes. When it with half is cooked, to withdraw it fire and to put it to drain. In a share container, to put all the remainder and to mix well. To coat well chicken of the third of this mixture. To add the remainder of these spices in cooked and drained rice. To introduce this rice into chicken and to sew the opening. To fill the pot of the couscoussier to half of water and to let boil, place chicken in the top of the couscoussier. To let cook during approximately one hour. To prick chicken to see whether it is cooked. To be useful hot, in a rather broad plate, which one decorates with sheets with green salad. The taste of chicken is raised, if one powders it with salt and cumin.