Moroccan cuisine · Meat & Kebab

Djaj Msemmen

Chicken pieces fried golden brown in butter and spices, set over slowly caramelized onions.

Ingredients · for 4 servings

• 1 chicken, cut into pieces
• 1 kg onions
• 80 g butter
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 pinch saffron threads
• 1 tbsp honey
• 1/2 bunch flat-leaf parsley
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the onions into thin rings, dissolve the saffron threads in 2 tbsp hot water and rub the chicken pieces with turmeric, ginger, cinnamon, salt and pepper.
2. Heat 40 g butter with the olive oil in a wide pan and fry the chicken pieces over medium heat for 10 min. until golden brown all over, then remove.
3. Add the onions to the frying fat, season with salt and braise over low heat for 25–30 min., stirring occasionally, until light brown and sweet.
4. Stir in the saffron water and honey, place the chicken pieces on top, pour in 150 ml water and cook covered for 20 min. until the meat is tender at the bone.
5. Remove the lid, dot in the remaining butter and simmer uncovered for 8 min. until the onions glisten and the liquid has almost evaporated.
6. Arrange the chicken pieces on the onions, sprinkle with chopped parsley and serve with warm flatbread.