In the Gulf countries, chicken is the king of protein. Epicurious Kids decided to pay homage to this famous fowl by preparing Djej Mechou for their Yemen soujourn. To accompany their main dish was a simple spinach dish with chickpeas – Houmous Ye Esfenaj.
The steps were simple: a dry rub mixture of turmeric, cumin, coriander, baharat and dried mint was massaged into the chicken. Inigo gently separated the loose skin from the flesh to rub the dry spices directly onto the chicken. This makes the taste penetrate directly onto the meat.
Tristan was charged with slicing tomatoes for the Djej Mechou. After the prep, the chicken was left to marinate for a few hours. Inigo and Tristan weren´t too pleased for the long wait. The chicken was then put in a clay pot for maximum moisture for 1 hour. Fo the last 10 minutes, Tristan took the lid off for the chicken brown and crisp. With a side of arabic bread, the Djej Mechou and Houmous Ye Esfenaj was ready for the table!