mkaddem or souiri chicken with eggs

Ingredienfs for 2 chickens weighing about 3 ibs each :

* 1 teaspoonful of pepper * 1 coffeespoonf, of saffron (mixed packet saffron arid crushed saffron flowers)

* 250 g (9 oz) of butter * 2 grated onions * 1 stick of cinnamon

* 1 handful of chopped parsley * 1/2 teaglassful of lemon juice

* 12 whole eggs to which the following are added: * 1 teaspoonful of cinnamon

* 1/2 teaspoonful of pepper * enough cumin to cover the tip of a knige * salt.

Preparation: 

Cut the chickens up into pieces the size of half a leg. Put in a thick-bottomed saucepan with the offal. Add salt and cover with 2 big glassfus of water.Add butter, grated onion, cinnamon, pepper and saffron, Mix together and cook with the lid on, over a moderate heat, turning the pieces over from time to time and adding water if necessary.

When the chickens are cooked, add the chopped parsley and the lemon juice. Leave to boil down until the sauce is rich and then take out the stick of cinnamon, Beat the eggs gently then add the salt, pepper, cumin and cinnamon and put on one side, 20 minutes before the meal, re-heat the chickens in a tajin wit half the sauce (keep the other half).

When the chickens ar hot, pour the beaten eggs over them and sprinkle with a littl paprika. Put the tajin in a hot oven for 10 to 15 minutes Remove from the oven and pour over the remainder of th sauce after re-heating it. Serve at once.