A traditional Moroccan chicken stew known as Djaj Mqualli, featuring tender chicken pieces slow-cooked with preserved lemons, green olives, and a rich blend of aromatic spices like saffron, ginger, and turmeric. This dish offers a perfect balance of tangy, savory, and earthy flavors.
Authentic Moroccan Chicken (Djaj Mqualli)
A traditional Moroccan chicken stew known as Djaj Mqualli, featuring tender chicken pieces slow-cooked with preserved lemons, green olives, and a rich blend of aromatic spices like saffron, ginger, and turmeric. This dish offers a perfect balance of tangy, savory, and earthy flavors.
Ingredients
- 8 pieces chicken drumsticks and thighs skin on or off
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 0.5 teaspoon saffron threads steeped in 2 tbsp warm water
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground ginger
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 0.5 cup preserved lemon rind only
- 0.5 cup green olives pitted
- 2 tablespoons olive oil
- 2 cups chicken broth or water
- 0.5 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes. You may need to do this in batches.
- Stir in the turmeric, ground cumin, ground ginger, paprika, and black pepper. Cook for 1 minute, stirring constantly to coat the chicken and release the aromas.
- Pour in the chicken broth or water and the steeped saffron threads (including the water). Bring the mixture to a simmer.
- Add the preserved lemon rind and green olives to the pot. Reduce heat to low, cover, and let simmer for 40-45 minutes, or until the chicken is cooked through and very tender.
- Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro before serving.
Notes
Serve this flavorful Djaj Mqualli with couscous, fluffy rice, or warm crusty bread to soak up the delicious sauce. For an extra layer of flavor, marinate the chicken in the spices and a tablespoon of olive oil for at least 30 minutes, or overnight in the refrigerator. You can adjust the amount of preserved lemon and olives to your taste. A pinch of sugar or a teaspoon of honey can be added to balance the tanginess if desired. Garnish generously with fresh cilantro.
