Moroccan Chicken with Lemon and Eggs

Name: Moroccan Chicken with Lemon and Eggs
Yield: Serves 4 to 8
Cuisine: Moroccan
Ingredients: ½ teaspoon saffron threads; 2 tablespoons chopped fresh flat-leaf parsley; 4 large eggs; 4 large whole chicken legs, preferably organic, separated into drumsticks and thigh to make 8 pieces; 2 tablespoons fresh lemon juice; ½ preserved lemon rind, trimmed and diced; 1 large onion, grated, rinsed, and squeezed dry; 2 tablespoons chopped fresh cilantro; 16 to 18 pitted picholine olives, washed, drained, and roughly chopped; Coarse salt and freshly ground black pepper; Pinch of ground cinnamon; 1 teaspoon ground ginger; 3 large garlic cloves, peeled; 1 tablespoon smen, or 1 more tablespoon unsalted butter; 4 tablespoons (½ stick) unsalted butter, 2 tablespoons softened to room temperature

Preparation info

Serves
4 to 8

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Back in the 1970s, when I was living in Tangier and working on my Moroccan cookbook, I was invited to Rabat to learn what was described to me as “a great dish that will be demonstrated for you by a virtuoso cook.” The demonstrator turned out to be a short, squat, very dark-skinned Berber woman named Rakia, a specialist at making djej mefenned, one of the most difficult-to-execute dishes in Moroccan cuisine.

Rakia turned out to be quite a char

Ingredients

Africa
Morocco
Main course
Mediterranean
Gluten-free

Ingredients

Method