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Double-Cooked Chicken M’hammar
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 1987
Ingredients
2 1.4 kg 3 lb - coarse salt
Method
- Wash chickens carefully, removing any pin feathers with tweezers. Rub inside and out with salt and water and leave for 1 hour. Rinse well, then place in a large casserole. Add onion, garlic, black pepper, saffron, ginger, and salt to taste, with
300 ml
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