Chicks with "golden" eggs

2 pcs. chicken

2 pcs. lemon

1 h. l. grated ginger

2 h. l. melted butter

6 Art. l. vegetable oil

8 onions - heads

2 Garlic - cloves

200 ml chicken bouillon cubes - on stock

1/4 h. l. saffron

1 cayenne pepper - a pinch

1/2 h. l. Clove powder

4 pcs. egg

ground black pepper

salt

Chicken carcasses gutted, wash, dry, season with salt inside and outside, inside the chicken, place on 1/2 lemon, sprinkle with black pepper, half the rate of ginger, cloves, sew abdomen.

Heat the ghee and 3 tablespoons of vegetable oil, fry the chicken on all sides and reload ihv another bowl.

Onions and garlic clean, finely chop, saut in oil left after frying chicken, pour the broth, salt, put back the chicks.

Squeeze the juice from the lemon. Saffron, cayenne pepper, ginger and remaining oil whisk, gradually adding the lemon juice. Pour the chicken and simmer, covered over low heat for 25-30 minutes.

Boil hard boiled eggs. Clean, put in a roasting pan with chicken for 10 minutes until tender.

When serving pour the chicken sauce, remaining after quenching, complete your eggs. Served with boiled rice post.