Moroccan Chicken with Preserved Lemon and Olives (Djej Makalli)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Others
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Cuisine
gluten-free
Moroccan Chicken with Preserved Lemon and Olives (Djej Makalli)
Description
This Moroccan recipe starts with chicken breasts marinated for several hours in a mixture of olive oil, garlic, fresh ginger, ground cumin, turmeric, salt, and pepper, which infuses the meat with warm, aromatic spices. The chicken is browned briefly with sautéed onions, then simmered gently with chicken broth and the marinade until tender.
Preserved lemon peel, rinsed and finely chopped, is added along with rinsed kalamata olives, freshly chopped parsley and cilantro, and lemon juice to create a layered sauce rich in bright, tangy, and salty flavors. The long simmer melds the ingredients into a fragrant sauce that complements the tender chicken.
The dish can be served immediately, typically accompanied by couscous, bread, or a leafy green salad, showcasing the classic Moroccan balance of sweet, sour, and savory elements with vibrant herbs. It lends itself well to a wholesome meal with complex but approachable flavor notes.
Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
- For the Marinade:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic crushed and finely minced
- 2 teaspoons ginger fresh, minced
- 3/4 teaspoon cumin ground
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons extra virgin olive oil
- 3/4 cup chicken broth
- 1 yellow onion finely chopped, medium
- 1 preserved lemon pulp discarded, peels thoroughly rinsed and finely chopped
- 1/2 cup kalamata olives rinsed, pitted or whole
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons cilantro chopped, fresh
- 2 teaspoons lemon juice freshly squeezed
- salt to taste
- black pepper to taste
Instructions
- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
- Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.
User Reviews
Overall Rating
5
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