For 4 persons

A chicken, liver and gizzard
½ glass of olive oil
½ spoon of ginger coffee
½ spoon of salt coffee
½ packet of saffron
a big thin slice onion
2 garlic cloves
½ litre of water

Mix and cook gently the ingredients 40 to 50 minutes in a pot. Reduce the sauce, which has to be onctuous. Arrange the chicken in a tajïne or round plate, sprinkle with sauce in which you have crushed beforehand the liver with a fork. Decorate with the gizzard cut in two, with red olives and slices of lemon.