Djaj Mqualli (Moroccan Chicken with Olives and Preserved Lemon)

Djaj mqualli is the everyday tagine you’ll find simmering in Moroccan kitchens: chicken braised with ginger, saffron, and turmeric, finished with briny olives and preserved lemon. The preserved lemon is what sets it apart, giving the sauce a salty, floral tang you can’t get any other way.

Ingredients

• 4 pounds bone-in chicken thighs and legs
• 3 tablespoons olive oil
• 1 large onion, grated
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• Pinch of saffron threads
• 1 cinnamon stick
• Salt and black pepper, to taste
• 2 cups chicken broth or water
• 1 preserved lemon, pulp removed, rind sliced
• 1 cup green olives
• 1/4 cup chopped cilantro, plus more for serving

Instructions

1. Marinate the chicken
   In a large bowl or tagine base, toss the chicken with olive oil, grated onion, garlic, ginger, turmeric, saffron, salt, and pepper. Let sit for 15 minutes if time allows.
2. Start cooking
   Place the chicken and marinade in a wide pot or tagine over medium heat. Add the cinnamon stick and broth, bring to a simmer, then cover and cook for 35-40 minutes, turning occasionally, until the chicken is tender.
3. Add olives and preserved lemon
   Stir in the preserved lemon rind, olives, and cilantro. Simmer uncovered for another 10 minutes to let the sauce reduce slightly and the flavors meld.
4. Serve
   Remove the cinnamon stick. Scatter with extra cilantro and serve hot with warm bread or couscous to soak up the sauce.

If you can’t find preserved lemon, a strip of fresh lemon zest and an extra pinch of salt gets you most of the way there, though the real thing is worth seeking out.