steamed chicken stuffed with parsley

Ingredients for 2 chickens weighing about 3 ibs each see choosing and cleaning a chicken:

* 1 kg (2 lbs 3 oz) of tomatoes * 2 bowls brimful of chopped parsley

* 2 sticks of celery (chopped) * the zest of 1 pickled lemon * 1/2 teaspoonful of ground chill

* 1 heaped teaspoonf, of pepper * 2 pieces of butter the size of a walnut * salt * cumin

Preparation:

Finely chop the parsley, celery and zest of pickled lemon. Mix with the tomatoes which have been peeled, seeded and cut into pieces. Add the salt, pepper and chilli, Put this stuffing, together with a knob of butter the size of a walnut, in each chicken. Put the chickens in the upper part of a couscous steamer with 3 to 4 litres (5 to 7 pts) of boiling water in the bottom part.

Make the steamer airtight by binding the join bet-ween the two parts with a cloth steeped in flour and water. place a clean damp cloth over the chickens and put the lid on the steamer. Cook over a moderate heat, Check after 1 1/2 hours and if the flesh comes off the bones easily, take off the heat.Arrange on a dish and serve at once, accompanied by a mixture of salt and cumin served separately on each plate.