Rinse chicken in salted water. Crush 2/3 of the garlic cloves with salt (1). Rub the meat with it at the beginning, then rinse it after it has cooled down. Dry.
Mix salt, ginger, garlic rest and pepper with meat of lemon. Add oil, grate into chicken and livers. Let stand one night.
Bring meat, livers and leftover sauce to boil with coriander, saffron, onion puree and water in frying pan. Baste meat for half an hour.
Crush livers in sauce, add olives and cut lemon peel.
After 15 min brown meat in 200 °C oven.
Reduce sauce to about 75 ml. Remove coriander sprigs and arrange over meat. Serve.
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