Chicken M'hammer

Ingredients

• 1.5 kg (3.3 lb)chicken, pieces
• 2onions, grated
• 2 tsppaprika
• 1 tspginger
• 1 tspcumin
• pinchsaffron — optional
• 3 tbspbutter or smen
• 2 tbspolive oil
• 1 handfulparsley, chopped
• 1 1/2 tspsalt

Method

1. In a large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter or smen over medium heat. Add 2 tablespoons of olive oil and let it heat until shimmering. Stir in 2 grated onions and cook, stirring occasionally, until the onions become soft and translucent, almost melting into the oil and butter. The onions should not brown, indicating they are ready.
2. Once the onions have melted, add 2 teaspoons of paprika, 1 teaspoon of ginger, 1 teaspoon of cumin, a pinch of saffron, and 1 1/2 teaspoons of salt. Stir the spices into the onion mixture until they are well combined and fragrant. This step ensures the spices release their aromas and infuse the oil, creating a rich base for the dish.
3. Add the 1.5 kg (3.3 lb) of chicken pieces to the pot, turning them in the spice-onion mixture until they are thoroughly coated. Pour in a small glass of water, approximately 100 ml (about 3.5 oz), to help create steam and prevent sticking. Cover the pot with a tight-fitting lid and reduce the heat to low. Let the chicken cook for about 45 minutes, turning the pieces every 15 minutes to ensure even cooking and flavor absorption.
4. After 45 minutes, remove the lid and increase the heat to medium. Allow the sauce to reduce, stirring occasionally, until it becomes thick and brick-red, clinging to the chicken pieces. The sauce should be thick enough to coat the back of a spoon, indicating it is ready.
5. Once the sauce has reached the desired consistency, sprinkle a handful of chopped parsley over the chicken. Stir gently to combine, allowing the parsley to wilt slightly and release its flavor. Serve the Chicken M'hammer hot, accompanied by fresh bread or fried potatoes to soak up the rich sauce.