mhammer choua kder chicken

Ingredients for 2 three-pound chickens ( see chosing a chicken and cleaning a chicken :

* 1/2 tespoonful of pepper * 2 grated onions

* 1 coffeespoonful of saffron (mixture of prepared packet saffron and crushed saffron flowers)

* 1 teaspoonful of ginger * 1 small bunch of coriander tied together

* 150 g (5 oz) butter * salt

Preparation:

Put the chickens (whole) in a thick-bottomed saucepan with the offal. Cover with 2 glassfuls of water. Add salt, grated onion, pepper saffron, ginger, butter and the bunch of coriander which should be removed when the chickens are cooked, Cook with the lid on over a moderate heat, turning over from time to time so that the chicken is well impregnated with the sauce.

Add a little extra water if necessary When the chickens are quite done, i.e, the flesh comes away from the bones easily in the fingers, check the seasoning. Allow the sauce to boil down until it is of the right consistency and remove from the heat, 20 minutes before serving, heat 100 g (4 oz) of butter in a pan, together with a ladleful of oil. Fry the chickens in this fat, browning them all over.

Arrange the chicken on a hot dish. Re-heat the sauce without letting to boil away and add 2 soupspoonfuls of the fat in which the chickens were fried, stirring the saucepan with a circular movement. Pour the sauce over the chickens and serve at once.