Ingredients :
1 bunch of parsley
2 onions
1/2 glass of oil
4 chicken thighs
4 pieces of lamb neck
1 sachet of saffron
2 bay leaves
Salt
a bunch of fresh coriander
a bouquet of fresh mint
3 eggs
the juice of a lemon
Preparation :
Take a pot and chop some parsley and onion, and sauté them in a little oil. Then add the chicken pieces and lamb neck, saffron, bay leaf, and sauté everything with a little salt.
Ten minutes later, add water to cover the chicken and let it cook with the lid slightly ajar. Towards the end of cooking, add the fresh coriander and mint, and finally, stir in the three beaten eggs and the juice of one lemon. Turn off the heat to stop the cooking process.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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