chicken fried eggs

Ingredients for 2 chickens weighing about 3 lbs each :

* 1 heaped teaspoonful of pepper * 1 coffeespoonf of saffron (mixed packet saffron and crushed saffron flowers)

* 2 grated onions * 1 stick of cinnamon * 150 g (5 oz) of buffer * 1 handful of chopped parsley

* 1/2 teaglassful of lemon juice * 8 beaten eggs in which the following are mixed:

* 3 medium sized potatoes cooked with the chicken and mashed * 1 handful of choopped parsley

* 1/2 teaspoonful of paprika * enough cumin to cover the tip of a knife

* 1 teaspoonful of cinnamon * the juice of 1 lemon * salt.

Preparation:

Put the chickens (whole or cut in pieces) in a thick-bottomed saucepan with the offal. Acid the grated onions, butter, cinnamon, pepper, saffron and salt. Add 3 large glassfuls of water and the potatoes which are to be taken out when cooked. Cook with the lid on, over a moderate heat, turning the chickens over from time to time. Add a little water if necessary.

When the chikens are cooked, e. the flesh comes away from the bones easily in the fingers, add a handful of chopped parsley. Take the chickens out of the sauce and boil it down until it becomes thick, Sieve the hot potatoes and add them to the 8 beaten eggs, chopped parsley, salt, cinnamon, cumin and paprika 20 minutes before the meal, re-heat the chickens. Put 2 ladlefuls of oil and 100 g (4 oz) of butter in a frying pan, bring the fat to the boil, take the chickens out of the sauce and dip them in the egg mixture and fry golden brown all over.

Make fritters with the remainder of the egg and potato mixture which should be browned on both sides.When everything has been fried, arrange the chicken on a dish with the offal and fritters on top. Re-heat the sauce, adding the lemon juice, bring to the boil and pour over the chicken. Serve at once.