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1
Put the whole chickens in a thick-bottomed saucepan with the offal.
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2
Cover with 2 big glassfuls of water; add salt, butter, crushed garlic, whole onion, paprika, cumin and the small bunch of coriander, which should be removed when the chicken is cooked. Cook with the lid on over a moderate heat, turning the chickens over from time to time so that they are well impregnated with the sauce.
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3
Add water if necessary.
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4
Take the onion out as soon as it is cooked and put on one side.
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5
When the chickens are cooked, i.e., the flesh comes away from the bones easily between the fingers, mash the onion with a small piece of chicken liver either in an electric blender or in a vegetable sieve.
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6
Mix a teaspoonful of flour with the liver and onion and then add this to the saucepan.
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7
Check the seasoning and remove the saucepan from the heat as soon as the sauce has thickened.
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8
Twenty minutes before serving, heat 100 g (4 ounces) of butter and a ladleful of oil in a pan and fry the chickens golden brown all over.
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9
Arrange on a hot dish.
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10
Reheat the chicken sauce without letting it boil away. Add 2 soupspoonfuls of the frying fat, stirring the saucepan with a circular stirring movement and pour over the chicken.
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11
Serve at once.
