| How To Cook: |
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1. Clean the chicken and put it with neck and liver in an earthenware dish.
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2. Pound together in a mortar the leek and half the citron peel.
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3. Mix well with tablespoon water, the saffron and salt; spread this over the chicken.
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4. Add the ginger, olive oil and 1 pint water and simmer for 1 hour or until the chicken is nearly tender, basting it occasionally with the liquid.
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5. Add the olives and remaining chopped citron peel and heat up for a few minutes before serving.
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