Djaj mhammer with giblets and preserved lemon

Ingredients

• 1 chicken of 1.5 kg with its giblets
• 2 cloves of garlic, thinly sliced
• 2 tbsp finely chopped onion
• 1 small bunch of parsley and coriander
• 1 tsp mild paprika
• 1 tsp ginger
• ½ tsp cumin
• ½ tsp pepper
• ½ tsp turmeric
• 8 saffron threads
• 3 tbsp olive oil
• 2 tbsp cooking oil
• 1 tsp smen (aged, salted butter)
• ½ preserved lemon
• Juice of half a lemon
• Salt
• Water
• 1 tbsp chopped parsley and coriander

Method

1. Cut the gizzard and heart into pieces. Blanch the liver, drain it and cut it into pieces.
2. Finely chop the flesh of the preserved lemon and mix it with the spices, smen and lemon juice to make a marinade.
3. Rub the chicken inside and between the flesh and skin with half of the marinade.
4. Dilute the rest of the marinade with 25 cl of water and pour it into a pot. Add the chicken, the bunch of herbs, the gizzard and the heart, cover and bring to the boil.
5. Lower the heat, add both oils and cook the chicken for about 45 minutes, turning it now and then.
6. Add the blanched liver, the lemon peel cut into strips and the chopped herbs and cook for another 10 to 15 minutes, until the sauce is short and syrupy.
7. Place the chicken on a warmed dish, surround it with the giblets, pour over the sauce and serve very hot.