Eating In

2-3 Chickens cut into pieces, with their livers, 1 garlic clove and ½ lemon.
Marinade: 6 sliced garlic cloves, 1 teaspoon each of salt, pepper, ground ginger, paprika, ground cumin and 2 fluid oz of olive oil.
Olive oil for frying
3 medium onions finely chopped
a pinch of saffron
½ cup of chopped coriander leaf 
1½ cups water
2 pickled lemons
2 cups black olives
juice of 2 lemons

Rub the chicken with garlic and lemon. Mix the marinade ingredients together and marinate the chicken overnight. The next day, remove the chicken and livers, dry the pieces and brown them in hot oil in a heavy casserole. Remove and set aside. Add to the pan the marinade, a third of the onion, the saffron, the coriander and the water. Bring to the boil. Add the chicken and simmer for 20 minutes. Take out the livers, mash them and return to the sauce with the rest of the onions. Cook for 15 minutes partially covered. Add the preserved lemons and olives and cook for 10 more minutes. Place the chicken, olives and lemons on a serving dish. Reduce the sauce by boiling rapidly, add the lemon juice and pour over the chicken