Djaj Mqualli (Moroccan Preserved Lemon Chicken Tagine)

Name: Djaj Mqualli (Moroccan Preserved Lemon Chicken Tagine)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 5 - 6 people
Ingredients: 2 tsp ground ginger; ½ tsp Turmeric; ½ tsp saffron threads; 1 (3-4 lb) whole chicken*; 1 Tbsp olive oil; 3 onions; 2 garlic cloves; ¼ - 1/3 c green olives; 2 preserved lemons; 2 Tbsp fresh cilantro; 2 Tbsp fresh parsley; ½ c water

User Reviews

4.0

21 reviews

Good

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
5 - 6 people
Course
Dinner
Cuisine
Moroccan

Djaj Mqualli (Moroccan Preserved Lemon Chicken Tagine)

John House

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Moroccan Preserved Lemon Chicken Tagine brings fall-off-the-bone tender chicken together with a bright flavor from preserved lemons and a savory burst of green olives. This recipe creates a perfectly comforting dish that is full of bright, spring flavors.For best flavor, season the chicken a minimum of 3 hours before cooking.

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Ingredients

Servings

For the Rub

2 tsp ground ginger
½ tsp Turmeric
½ tsp saffron threads, crumbled
1 (3-4 lb) whole chicken* , skin removed, cut into serving-size pieces

For the Dish

1 Tbsp olive oil
3 onions, diced
2 garlic cloves, minced
¼ - 1/3 c green olives, pitted
2 preserved lemons, quartered and seeds removed
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh parsley, chopped
½ c water or chicken stock

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Instructions

In a small bowl, mix together ginger, turmeric, and saffron. Rub the spice mixture into the skinned chicken pieces. Place the chicken on a plate and cover it with plastic wrap. Refrigerate the seasoned chicken for 3-4 hours or overnight.
Remove the chicken from the refrigerator 1 hour before you would like to start cooking.
When you are ready to cook your chicken, heat the oil over medium high heat in a tagine or high-sided cast iron skillet with a tight fitting lid. Add the diced onions and garlic and sauté for 2-3 minutes, until fragrant and soft.
Layer the chicken pieces over the bed of sautéed onions. Add the olives, lemon pieces, and water (or stock). Scatter the chopped parsley and cilantro over top of the ingredients in the skillet).
Cover the skilled and reduce the heat to medium low. Simmer the mixture, covered for 2 hours, checking occasionally and adding extra water or chicken stock if the mixture looks too dry after an hour of cooking.
After 2 hours, remove the skillet from the heat and let it stand, covered, for 10-15 minutes before serving with Moroccan bread, rice, or couscous.