Stuffed chickens with rice
Mix well together in a bowl
8 oz rice cooked in salted water
1 large bunch chopped parsley
1large bunch chopped corlander
3tomatoes, peeled, depipped and cut in pieces
1 onion, finely chopped 4cloves of garlic, crushed 3 preserved lemon peels, chopped
4 red olives, stoned and chopped
2 chicken livers and
2 gizzards, diced
1/2 glass oil
1 tsp saffron
1/2 tsp salt
Clean out and wash two chickens and stuff them with the above mixture, after basting them all over with a little of it. Roast the 2 chickens on an oiled tray in a medium oven for 1 hour and 15 min, having dotted them with a few nobs of butter first. Serve accompanied by salads.
Chickens with fresh figs
Cook together in a pan over medium heat, for 50 min:
2 chickens cut in pieces
2 onions, sliced
2 cloves of garlic, crushed
3 oz butter
1/2 tsp saffron
1 tsp ginger
1/2 tsp salt
2 pints water
Pour over thé cooked chicken:
1 glass honey
1 tsp cinnamon
Chicken with pancakes
Mix well together in a pan and cook covered over medium heat for 40 to 50 min.
2 medium sized chickens, cut in pieces
1 tsp salt 1 tsp pepper
1/2 tsp ginger sticks or 1/2 tsp cinnamon
1 tbsp fenugreek seeds
1 tbsp horse-radish seeds (haberchad)
1 tbsp nigella seeds (sanouj)
4 cloves of garlic, crushed
2 onions, sliced
1 glass oil
2 pints water
When they are cooked take out the pieces of chicken and add to the sauce:
2 lbs onions, sliced
small bunch parsley tied together
small bunch corriander tied together
