Ingredients :
For 2 chickens weighing about 3 lbs each
• 1 garlic clove
• 1 onion
• 1 teaspoonful of paprika
• 1/2 teaspoonful of ginger
• 1/2 teaspoonful of pepper
• 1/2 teaspoonful of cumin
• 1 coffeespoonful of saffron (Mixed packet saffron and crushed Saffron flowers)
• 150 g (5 oz) of butter
• 2 soupspoonfuls of groundnut oil
• l small bunch of parsley and corianader tied together
• l teaspoonful of flour
• salt
Peel the onion and the garlic. Pound up very fine in a mortar with enough salt to season the chicken. Mix this with the spices listed above. Drain the chickens and wipe them with a clean cloth, and spread this mixture inside and out.
But butter and oil in the thick-bottomed saucepan on a low heat and lightly fry the chicken, turning them over so that they are well impregnated with the spices. After a few minutes add 2 big glassfuls of water and add the little bunch of parsley and coriander which should be removed when the chickens are cooked.
Cook with the lid on over a moderate heat, turning the chickens frequently. Add a little water if necessary.
When the chickens are cooked, i.e. the flesh c0mes away from the bones easily between the fingers, let the sauce boil down, if necessary and remove them from the heat.
Add the flour blended with a little water and bring the sauce tothe boil. Stir quickly, let it boil down further and take off the heat.
20 minutes before serving, heat 100 g (4 oz) of butter and a ladleful of oil in a pan and carefully fry the chickens so that they are nicely browned all over.
Arrange on a hot dish. Re-heat the chicken sauce without letting it boil away. Add two soupspoonfuls of the frying fat, stirring with a circular movement, and pour the sauce over the chickens. Serve immediately.
But butter and oil in the thick-bottomed saucepan on a low heat and lightly fry the chicken, turning them over so that they are well impregnated with the spices. After a few minutes add 2 big glassfuls of water and add the little bunch of parsley and coriander which should be removed when the chickens are cooked.
Cook with the lid on over a moderate heat, turning the chickens frequently. Add a little water if necessary.
When the chickens are cooked, i.e. the flesh c0mes away from the bones easily between the fingers, let the sauce boil down, if necessary and remove them from the heat.
Add the flour blended with a little water and bring the sauce tothe boil. Stir quickly, let it boil down further and take off the heat.
20 minutes before serving, heat 100 g (4 oz) of butter and a ladleful of oil in a pan and carefully fry the chickens so that they are nicely browned all over.
Arrange on a hot dish. Re-heat the chicken sauce without letting it boil away. Add two soupspoonfuls of the frying fat, stirring with a circular movement, and pour the sauce over the chickens. Serve immediately.
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