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1
Remove excess fat from chicken, rinse well inside and out and pat dry.
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2
Rub chickens with lemon inside and out and under skin of breasts.
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3
Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight.
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4
Next day, rinse chickens again and pat dry.
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5
In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste.
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6
Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside.
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7
Add reserved giblets, except livers.
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8
Pour oil over and bring to a simmer over low heat.
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9
When chicken begins to sizzle, add onions, cover and cook for 30 minutes.
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10
Add livers and paprika and continue to cook, covered, 1 hour more.
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11
Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce.
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12
Cut giblets into small pieces and return to sauce.
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13
Using a fork, crush livers into sauce to thicken.
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14
Sauce should be thick -- if it is thin, boil until reduced and thickened.
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15
Add butter and olives.
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16
Heat, swirling pan, until sauce is emulsified.
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17
To serve, cut chickens into quarters and arrange on a warmed platter.
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18
Spoon sauce over and garnish with lemon peel.
