Nwaser with chicken: nwaser mfawra (steamed)bid djaj.

Chickpeas are soaked in fresh water a night before and then rinsed out. the chicken is cut into equal pieces and spiced with salt and pepper. an onion is peeled and cut into thin slices.the potatoes and fresh peppers are cleaned and left apart.1/2of oil quantity is heated over a brisk fire in a couscous-cooking pot where the chopped onion is fried ,tomato diluted in a glass of water, ground pepper and chickpeas are added. The mixture is stirred and left cooking from 8 to10 minutes. One litre and a half are poured out to the mixture and brought to the boil. After that, the nwasser are coated with the remaining oi, washed a couscous-maker and steamed over the boiling mixture(broth) from 25 to 30 minutes. The nwasser are, then, removed, while the pot is left on fire, the potateos and the peppers are deved into the broth. Nwasser are put into an over plate, aerated in order to seperate out the small pasta strips sticking to each other, coated with fresh butter, sprinkled with a touch of saffron and left apart. As the chicken pieces are ready, they are remouved with a skimmer together with the potateos and the peppers. Salt is adjusted. The pasta is sprinkled with the broth, put into an oven plate and left there untilit absorbs all the liquid. Two hard boiled egges are cuts into quarters. The potateos are peeled and cut in the same way as egges.
Serving: the plate is remouved from the oven , the chicken pieces are lined up on the pasta the peepers egges and potateos quarters are granished as well; and finally the dish is served.