Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Chicken - quartered*

  2. 2 Chicken livers

  3. 3/4 cup 46g / 1.6oz Onion - minced

  4. 1/4 teaspoon 1 1/3ml Saffron threads - pulverized Turmeric - to mix w/saffron

  5. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

  6. 1 teaspoon 5ml Salt

  7. 1/4 cup 36g / 1 1/3oz Parsley - roughly chopped

  8. 1/4 cup 59ml -- water

  9. 2 tablespoons 30ml Smen - up to

  10. 3 2 tablespoons 30ml Fresh sweet butter

  11. 1/2 Preserved lemon

  12. 2 tablespoons 30ml Fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *See "Basic Method for Preparing Poultry" recipe. Place prepared chicken in 5 1/2 qt. casserole with the livers and minced onion. Sprinkle with the spices and 1 tsp. salt. Toss to coat evenly. Puree parsley in blender or food processor with 1/4 c water. Add half the "parsley water" and all of the smen to the casserole. Pour in 1 cup water; bring to a boil. Reduce heat and simmer, covered, for one hour, adding more water if necessary. Remove chicken to a colander when very tender and keep warm while the sauce simmers one full hour. Heat the 2 tb. sweet butter in a skillet; gently brown the drained chicken quarters. Transfer to a flameproof serving dish, cover, and keep warm. Meanwhile, add the remaining "parsley water" to the sauce in the casserole and, by boiling rapidly, uncovered, reduce to 1 1/2 cups. Dump the sauce, livers, and odd bits of skin and bits in the blender. Whirl until the sauce is smooth. Pour over the chicken and reheat. Discard the pulp from the preserved lemon and dice the peel. Sprinkle diced lemon peel over the chicken. Simmer 5 minutes, taste for seasoning, and add additional salt if necessary. Sprinkle with lemon juice and serve at once. This is a classic dish from Fez. From "Couscous and Other Good Food from Morocco" by Paula Wolfert. New York: Harper & Row, Publishers, 1987. Pp.

  2. 5-206. ISBN 0-06-091396-7.


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