Djaj mhammer with almonds

Ingredients

• 1 chicken of 1 kg with its liver
• 80 g onions, thinly sliced
• 3 cloves of garlic, thinly sliced
• 1 tbsp butter
• ½ tsp ginger
• 1 tsp paprika
• 1 tsp cumin
• 8 saffron threads
• 1 tsp turmeric
• ½ tsp salt
• 8 cl olive oil
• 15 cl water
• For browning:
• 1 tbsp butter
• 2 tbsp oil
• To serve:
• 100 g blanched, fried almonds

Method

1. Wash the chicken well and cut it into quarters; crush the liver and set it aside.
2. Mix the spices with the olive oil, turn the chicken pieces in it and leave to marinate, covered, in the fridge for an hour.
3. Melt the butter in a pot and soften the garlic and onions in it until translucent.
4. Add the chicken pieces with the marinade, pour in the water and braise covered until the chicken is cooked.
5. Lift out the chicken and set it aside.
6. Put the crushed liver into the pot and cook over a low heat, stirring, until the sauce has reduced.
7. Fry the chicken pieces golden brown in oil and butter in a pan over a low heat.
8. Arrange on a dish, pour over the liver sauce and top with the almonds.