Instructions: Preheat oven to 180 degrees C.

Mix the tomatoes with parsley celery and lemon rind season with pepper and chilli powder.

Press stuffing mixture into each chicken adding half of butter to each.

Place chickens in a baking dish with water.

Brush with melted butter and cover with foil.

Cook for 1 l/4 l l/2 hours or until tender.

Serve at once with little bowls of cumin and sea salt as garnish.

Note. Fresh flat leaved parsley also known as continental or italian is used extensively in moroccan cooking and is widely available. Avoid using common or curly parsley. The smell and flavour are not as sweet and pungent.

Hint. During winter months it is better to use tinned tomatoes. For 1 kg tomatoes substitute 2 x 425 g tins of whole peeled tomatoes drained. This dish is also good served cold.

Serves 6

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