Chicken mefenned with parsley omelettes

Chicken mefenned with parsley omelettes

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

This is a gloriously sensual and somewhat messy dish, as you tear the chicken with your fingers and then wrap bits of the chicken in the omelettes, which you dip in the thick sauce. Place finger bowls on the table for your guests.

Ingredients

Quantity Ingredient
1 x 1.5kg chicken
1 * preserved lemons [rid:1530]
1 large onion, sliced
garlic, thinly sliced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon saffron threads
3 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
cold water
3 tablespoons butter

Parsley omelettes

Quantity Ingredient
10 eggs
sea salt
freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon paprika
5 tablespoons flat-leaf parsley, finely chopped
1 tablespoon extra-virgin olive oil

Method

  1. Stuff the chicken cavity with a preserved lemon, then place the chicken in an oval Le Creuset-style cast iron casserole dish or saucepan. You want the chicken to fit snugly. Add the onion, garlic, ginger, cumin, saffron and 1 tablespoon of the olive oil and season generously with salt pepper. Add about 700ml water to just cover the chicken, then bring to the boil over a medium heat. Cover the casserole dish, reduce the heat and simmer for 1 1/4–1 1/2 hours. Transfer the chicken to a plate and reserve the sauce.
  2. Preheat the oven to 150°C. Heat the remaining olive oil and the butter in a large frying pan over medium heat, then add the chicken and brown, carefully turning frequently so that the skin browns on all sides, for about 7–8 minutes. Transfer to a platter, cover with aluminium foil and keep warm in the preheated oven.
  3. Meanwhile, heat remaining sauce in the casserole dish over medium heat for about 15 minutes, or until it is reduced to a thick consistency.
  4. To make omelettes, crack the eggs in a bowl, season generously with salt and pepper and beat well. Add the cumin, paprika and parsley and beat again. Heat the olive oil in a small non-stick frying pan over high heat, add enough omelette mix to just cover the bottom of the pan and cook for a few minutes until the eggs set. Turn out onto a plate. Repeat with remaining egg mix until you’ve made eight thin omelettes.
  5. To serve, place the chicken on a platter and spoon some of the sauce over the top. Cover the chicken with the omelettes. Pour the remaining sauce into a small bowl. Place a finger bowl on the table to wash hands after eating.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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