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1
In a small bowl, mix the saffron, 1/4 teaspoon of the salt and 1 tablespoon of water with the melted butter.
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2
Rub all over the skin of the hens.
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3
Set aside at room temperature for about 2 hours.
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4
In a large flameproof casserole, place each hen on its side and add the livers and necks.
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5
Sprinkle with the ginger, paprika, cumin and 1 teaspoon of the salt.
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6
Heat gently, cover, take the pot in your hands and give it a good swirl.
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7
Crush the garlic to a paste with the remaining 3/4 teaspoon salt.
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8
Add to the casserole along with the coriander, garlic, onion and enough water to just cover the hens.
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9
Cover and bring to a boil.
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10
Reduce the heat to low and cook until the hens are very tender, about 1 hour.
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11
Carefully remove the hens without allowing them to break apart.
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12
Set on a platter to cool and drain.
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13
Remove the livers from the casserole and transfer to a small bowl.
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14
With a slotted spoon, remove and discard the necks and coriander.
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15
Add 3 tablespoons of the cooking liquid to the livers.
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16
Mash to a paste with a fork.
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17
Bring the remaining cooking liquid in the casserole to a boil over high heat and boil until reduced to about 1 1/2 cups.
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18
Stir in the livers and simmer for a few minutes to blend the flavors and thicken the sauce.
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19
Adjust the seasoning with a pinch of salt, cumin and/or paprika, as desired.
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20
(The recipe can be prepared to this point up to 3 hours in advance.
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21
Set aside at cool room temperature.
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22
Shortly before serving, gently reheat the sauce, stirring occasionally.)
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23
In a large skillet, heat the oil and clarified butter over high heat.
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24
Add the hens, in batches if necessary, and cook, turning, until browned all over.
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25
(Use a splatter screen to protect yourself from the hot fat.)
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26
As the birds brown, transfer to a deep round serving platter and hold in a warm oven.
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27
Alternatively, the hens can be halved and browned under the broiler, but the skin will not be as crust crusty.
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28
Serve the hens surrounded with the sauce and topped with the almonds.
