For the stuffing
- garlic cream* : 1/2 tsp
- rice vermicelli : 3 oz
- 1/2 a red bell pepper grilled and peeled
- 1/4 a candied lemon minced
- pitted green olives : 1,5 oz - salt : 1 tsp
- Dar CHOUMICHA® M’HAMMAR spice mix : 1 tsp
- olive oil : 1 tbsp
Mix the butter with the garlic cream and salt, and spread the coating between the skin and meat of the cockerels.
Cut the griller bellpepper and olives into small pieces.
Soak the vermicelli in warm water and drain. In a dish, put the vermicelli, the garlic cream, the Dar CHOUMICHA® M’HAMMAR
spice mix, the olives, bellpepper, candied lemon, and olive oil.
Mix all the ingredients well and stuff the cockerels with the mix.
Secure the openings shut using toothpicks. Cook the cockerels in an over (preheated to 340° F), for 25 to 30 minutes.
Cut the chicken gizzard into small pieces, put them in a pot on low heat, add the Dar CHOUMICHA® M’HAMMAR spice mix, the
garlic, candied lemon, olive oil, and water.
At boiling point, lower the heat and let it cook for 20 more minutes.
Grill the liver and dice it. Add the liver pieces and coriander in the pot, and let simmer until the sauce has reduced.
Once the cockerels are cooked and golden, lay them on a serving dish, remove the toothpicks, and coat the dish in liver sauce.
*steam a head of garlic for 20 minutes.
Remove the flesh and press it with a bit of salt and olive oil.