Djej Matisha Mesla
(Chicken with Tomatoes and Honey) Recipe
Origin: Morocco Period: Traditional
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Ingredients:
3 whole chicken breasts on the bone (and with their skin), split in two
2 onions, peeled and finely chopped
6 garlic cloves
1 cinnamon stick
1/2 tsp ground ginger
generous pinch of saffron
2kg very ripe tomatoes, blanched, peeled, and roughly chopped
1 heaped tbsp dark honey
juice of 1 lemon
salt and black pepper
olive oil for frying
Djej Matisha Mesla
(Chicken with Tomatoes and Honey) Preparation:
Method:
Heat the olive oil in a large frying pan and use to brown the chicken breasts all over. Remove the chicken from the pan and set aside. Tip the onions to the pan and fry until golden before adding the garlic and spices (except the saffron). Fry for 2 minutes then add the chopped tomatoes and season liberally.
Continue cooking over high heat until the tomatoes break down and release their juices. At this point reduce the heat and return the chicken to the pan. Reduce the heat to the merest simmer and continue cooking for about an hour, or until the meat is completely tender. Remove the chicken at this point and transfer to a warmed serving dish.
Continue cooking the sauce until it begins to caramelize and thicken then crumble-in the saffron, add the lemon juice and honey. Allow the sauce to cook for a further five minutes, stirring constantly. Adjust the seasonings, pour the sauce over the chicken and serve.
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