Wash the chicken thoroughly, removing any remaining feathers with salt, lemon, and vinegar. Let it sit for half an hour, then rinse with water and drain well.

In a pan, heat oil and sauté finely chopped onion. Add small pieces of chicken fillet or chopped chicken liver, season with salt, pepper, ginger, a pinch of cumin, ground coriander seeds, mustard, and a clove of garlic. Stir for five minutes on high heat, then mix with well-drained vermicelli. Add chopped green olives, cilantro, and parsley, mix well, and stuff the chicken with this mixture. Set aside any remaining stuffing to serve later.

In a pot, bring water to a boil, add bay leaf and thyme. Place the chicken in a steamer basket, tie it with kitchen twine, cover, and steam for about 45 minutes, depending on the size of the chicken. Check doneness with a knife.

Preheat the oven to 400°F. Brush the chicken with a tablespoon of butter and roast until golden brown.

In the same pot used for steaming the chicken, add chopped vegetables and steam them. In a pan, heat oil, add garlic and cilantro, then add the vegetables. Stir, add salt, pepper, and cumin, and stir briefly. Serve hot with the chicken.