Name: Chicken Mefenned with Omelettes
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 8 eggs; 4 tablespoons fat from Chicken M’hammar; 1 roasting (broiler/fryer) chicken, cooked as in Chicken M’hammar, but halving the flavouring ingredients; ¼ teaspoon powdered cumin; ½ teaspoon sweet red pepper; 4 tablespoons chopped flat-leafed (Italian) parsley; ¼ teaspoon cracked black pepper; ½ teaspoon salt; 4 tablespoons butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 roasting (broiler/fryer) chicken, cooked as in Chicken M’hammar, but halving the flavouring ingredients
4 tablespoons butter

Method

Prepare and cook chicken as in Chicken M’hammar, up to and including step 4. Moisten with a little of the sauce and keep warm in oven while you make omelettes.
To make parsley omelettes, whisk eggs in bowl until well mixed. Add the remaining ingredients and whisk again.
Combine butter and fat in a

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Chicken Mefenned with Omelettes

Ingredients

Method

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