Wash the chicken well, cut it into serving pieces and coat it with the Dar Choumicha® Spices for M’hammar stirred into a little water with the lemon juice.
Cover with cling film and set aside in a cool place for 30 minutes.
Crush the chicken liver and set aside.
Melt the butter in a saucepan and wilt the onion and garlic until they are translucent.
Add the chicken with its marinade, the salt and bunch of coriander (cilantro).
Add the water and simmer over a low heat until the chicken is cooked.
Remove from the saucepan and set aside in a hot oven.
Add the crushed liver to the sauce and simmer, stirring until a thick sauce is obtained.
Arrange the chicken in a serving platter, coat with the sauce and garnish with the fried almonds.
CHERMOULA SPICES FOR FISH