mchermel tajin chiken

Ingredients for 2 three-pound chickens :

* 4 grated onions

* 1 teaspoonful of ginger

* 1 coffeespo,, of saffron (mixed prepared packet saffron and crushed saffron flowers)

* 1 ladle ful of groundnut oil

* 1 teaspoonful of coriander and parsley (chopped)

* 1/2 teasponfu, of cumin

* 1 heaped teaspoonful of paprika

* 1/2 teaglassful, of lemon juice

* the zest of a pickled lemon

* 10 preserved olives

* salt

Preparation:

The chickens can be cut in pieces or left whole (according to taste). Put them in a thick-bottomed saucepan with their offal, the grated onions, oil, saffron, ginger, and 2 glassfuls of water. Add salt, cook with the lid on over a moderate heat. Stir, when it comes to the boil, turning the chickens over from time to time so that they are well impregnated with the sauce.

Add a little water if necessary as they cook. When they are almost cooked, add the paprika, cumin and the chopped parsley and coriander. Add the olives and the pickled lemon zest cut in quarters. Mix well. When the chicken is completely cooked, i.e. the flesh leaves the bones easily, add the lemon juice. Leave to simmer a few minutes more to reduce the sauce and when it is of the right consistency, remove from the heat. Arrange the chicken on a round dish with the offall, lemon zest and olives on top, and pour the sauce over.