Preparation

For 6 portions:

Place the cleaned chickens in a large casserole or oven proof pot. Add 1/2 cup of the chopped parsley, the garlic, onion, salt, spices, half the butter, and the cinnamon sticks. Add 2 cups water and bring to a boil. Cover and simmer for about 1 hour, or until the chicken is very tender. Add more water as needed. Preheat oven to 350°F. Transfer the chicken to a serving dish and keep warm. Strain and transfer the sauce to a saucepan. Bring the sauce to a boil and reduce the until about 2 cups remain. Pour over the chicken and keep warm. Beat the eggs to a froth and add the remaining parsley. Dice the preserved lemon rinds. Stir the lemon rinds and chopped olives into the eggs, pouring the mixture over the chicken. Cover the dish with and bake in the the oven for 20 minutes. Turn up the over to 475°F, remove the cover from the dish and brush the egg mixture with the remaining melted butter. Transfer the dish to the top shelf of the oven and continue baking until the eggs are completely cooked and the chicken has browned. Squeeze fresh lemon juice over the dish and serve immediately.

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Ingredients

2 null
chickens, quartered

1 cup
flat leaf parsley, chopped

3 ea.
garlic, chopped

0.75 cup
onion, finely chopped

0.5 tsp.
ginger, finely grated

1 tsp.
saffron, pulverized

0.25 cups
butter, melted

6 ea.
cinnamon sticks

10 ea.
eggs

2 ea.
preserved lemons

8 ea.
Kalamata olives, pitted and chopped

0.5 cups
lemon juice