In Morocco, djej mechoui simply means grilled chicken, but the aroma coming off it makes clear that it is so much more.
Slathered in smen, or fermented butter, the bird is richly seasoned with a mixture of cilantro, parsley, paprika, cayenne and cumin before being cooked over glowing coals. The sizzling mixture of spice and smoke is intoxicating, and it inspired this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region.
