Pageot (Pandora) stuffed with whiting

Cook in a half-covered pan over medium heat, for 40 to 50 min, all the following ingredients:

4 spring chickens, split in half

4 oz butter

3 onions, sliced

1/2 tsp salt

1/2 tsp ginger

1/2 tsp saffron

1/2 pints water

Then add:

4 oz cumin in grains which have soaked for 1 hour

1 sprig parsley, chopped

And cook for a further 10 or 15 min. Take out the chickens and brown them in the oven (gas 5-6). Mean- while boil down the sauce. Set out the chickens on a serving dish, pour the sauce over them and garnish them with mauve olives and strips of preserved lemon



Spring chicken with ginger