Ingredients:
One and a half kilograms of chicken.
A hundred and fifty grams of chicken guts, cut liver, heart and neck.
Two medium-sized onions, chopped.
Half a lemon, cut into small pieces.
Four cloves of chopped garlic.
Two tablespoons of chopped coriander and parsley.
A hundred grams of olives.
Two tablespoons of butter food.
A cup of a mixture of olive oil and table oil.
A teaspoon of aged ghee.
Half a teaspoon of salt.
Two small spoons of ginger.
A teaspoon of turmeric.
A teaspoon of black pepper, or white pepper.
A little bit of natural saffron.
A teaspoon of cardamom mixture, and nutmeg husk.
Half a liter of water.
Steps:
Cleaning the chicken, by removing the side bone from the chicken wings, the tail, the crust surrounding the leg bone, removing the hen’s neck and the excess fat under the neck, and removing the small feathers that are mainly located on the chest.
Put the chicken in a large plate, add two tablespoons of salt and the juice of one lemon, rub all sides from the inside to outside, and leave the chicken for 30 minutes at room temperature, wash it with water.
Prepare the chicken, this is done by placing turmeric in a bowl, adding ginger, nutmeg, cardamom, black pepper, salt, saffron, garlic, preserved lemon, parsley, fresh coriander, three tablespoons of water, mixing all the ingredients together.
Rub the mixture inside and out.
Tie the legs with a rubber band or string.
leave the chicken to marinate for 30 minutes.
Heat the oil , butter mixture in a large saucepan.
clean the chicken, cook it on high heat until it turns brown on all sides.
Place the chicken so that its breast is down.
add onions, continue stirring.
add the rest of the marinating mixture with half a liter of water.
Reduce the heat until medium, cover the bowl, leave the lid partially open, leave the ingredients until cooked for 30 minutes.
Cook chicken liver in another bowl, is cooked with water boiled for 5 minutes, filtered, put it aside.
Transfer the chicken to an oven tray lined with parchment paper, rub the chicken with ghee, bake it in the oven for a third of an hour in a hot oven at 180 ° C.
Add the chicken liver to a large bowl with the rest of the marinating liquid, along with the olives, leave it on medium heat until it is cooked for 20 minutes, that is, until the amount of liquid is reduced.
Transfer the liquid and chicken liver to a larger serving dish, line the chicken liver on the sides, then place the chicken in the center.