Fried M'Hammer Chicken(Enough For 2 Chickens, About 3 Pounds Each)

• 1 heaped soupspoonful paprika
• 1 level tsp. cumin
• 2 crushed garlic cloves
• 1 small whole onion
• 150 g (5 oz.) butter
• 1 small bunch coriander, tied together
• 1 tsp. flour

1. Put the whole chickens in a thick-bottomed saucepan with the offal.
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.
3. Add water if necessary.
4. Take the onion out as soon as it is cooked and put on one side.
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.
6. Mix a teaspoonful of flour with the liver and onion and then add this to the saucepan.
7. Check the seasoning and remove the saucepan from the heat as soon as the sauce has thickened.
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.
9. Arrange on a hot dish.
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.
11. Serve at once.

paprika, cumin, garlic, onion, butter, coriander, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670692 (may not work)