This traditional dish from Fez, known as “Djaj m’hammar,” relies on smen (fermented clarified butter) for its deep, savory, and slightly tangy flavor profile. The chicken is gently simmered with livers, onions, and a warm blend of turmeric and saffron until incredibly tender. A vibrant green sauce, made from blending parsley, preserved lemon, and the cooking liquid, is poured over the browned chicken just before serving. The result is a luxurious, comforting meal with complex layers of flavor and a silky texture. It is an elegant yet rustic centerpiece perfect for special family dinners or when you want to impress guests with authentic North African cuisine. Serve with couscous or crusty bread to soak up the delicious sauce.
Chicken Simmered In Smen
Description
This traditional dish from Fez, known as "Djaj m'hammar," relies on smen (fermented clarified butter) for its deep, savory, and slightly tangy flavor profile. The chicken is gently simmered with livers, onions, and a warm blend of turmeric and saffron until incredibly tender. A vibrant green sauce, made from blending parsley, preserved lemon, and the cooking liquid, is poured over the browned chicken just before serving. The result is a luxurious, comforting meal with complex layers of flavor and a silky texture. It is an elegant yet rustic centerpiece perfect for special family dinners or when you want to impress guests with authentic North African cuisine. Serve with couscous or crusty bread to soak up the delicious sauce.Ingredients
Directions
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In a small bowl, mix together turmeric, the pulverized saffron, 1/2 teaspoon freshly ground black pepper, 1 teaspoon salt, and roughly chopped parsley.
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Place the prepared chicken quarters, chicken livers, and minced onion into a large 5 1/2 quart casserole or Dutch oven.
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Sprinkle the spice mixture over the chicken and toss everything together until evenly coated.
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In a blender or food processor, puree the remaining parsley with 1/4 cup of water to create a green liquid.
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Add half of the parsley water and 2 tablespoons of smen to the casserole with the chicken.
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Pour in 1 cup of water, cover, and bring the mixture to a boil.
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Reduce the heat to low and simmer, covered, for one hour, adding more water if necessary to keep the chicken moist.
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Once the chicken is very tender, remove it to a colander and keep warm. Continue to simmer the sauce, livers, and cooking liquid, uncovered, for another hour until reduced.
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While the sauce simmers, heat 2 tablespoons of sweet butter in a large skillet over medium-high heat.
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Gently brown the drained chicken quarters in the butter on both sides, then transfer to a flameproof serving dish and keep warm.
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Add the remaining parsley water to the reduced sauce in the casserole.
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Boil the sauce rapidly, uncovered, until it reduces to about 1 1/2 cups.
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Transfer the sauce, livers, and any bits of skin or onion from the casserole into a blender.
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Blend until the sauce is completely smooth, then pour it over the browned chicken in the serving dish.
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Discard the pulp from 2 tablespoons of preserved lemon and dice the rind finely.
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Reheat the chicken and sauce gently, then sprinkle the diced lemon peel and 2 tablespoons of fresh lemon juice over the top.
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Taste for seasoning, adding more salt if needed, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 951.3kcal
- % Daily Value *
- Total Fat 46.9g73%
- Saturated Fat 12.9g65%
- Cholesterol 347.5mg116%
- Sodium 322.0mg14%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.8g4%
- Sugars 1.9g
- Protein 105.9g212%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
