📝 About This Recipe
Transport your senses to the bustling medinas of Marrakech with this quintessential Moroccan masterpiece. Djaj Mqualli is a celebrated celebration of contrast, balancing the buttery richness of slow-cooked chicken with the bright, salty tang of preserved lemons and the briny depth of purple olives. The golden, silken sauce—infused with saffron and ginger—is the hallmark of a true Moroccan kitchen.
🥗 Ingredients
The Chicken and Marinade
- 3-4 lbs Whole Chicken (cut into 8 pieces, skin removed for authenticity)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 4 cloves Garlic (minced into a paste)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Ground Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1/2 teaspoon Black Pepper (freshly ground)
The Aromatics and Braise
- 2 large Yellow Onions (grated or very finely minced to create a thick sauce)
- 1 tablespoon Unsalted Butter or Smun (Smun is Moroccan fermented butter)
- 1 piece Cinnamon Stick
- 1.5 cups Water or Chicken Stock
The Finishing Touches
- 2 pieces Preserved Lemons (pulp removed and reserved; rinds sliced into strips)
- 1 cup Red or Purple Olives (traditionally Meslalla or Kalamata; pitted)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, minced garlic, ginger, turmeric, black pepper, cilantro, parsley, and the saffron with its soaking water. This is your 'chermoula' marinade.
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2
Add the chicken pieces to the bowl and coat thoroughly. If time permits, let the chicken marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the spices to penetrate the meat.
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3
Prepare the preserved lemons: Scoop out the salty pulp from the center. Finely mince the pulp and add it to the chicken marinade. Rinse the rinds under cold water to remove excess salt, slice them into thin strips, and set aside for later.
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4
In a heavy-bottomed tagine or a Dutch oven, melt the butter (or smun) over medium heat. Add the finely grated onions and the cinnamon stick.
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5
Sauté the onions for 5-7 minutes until they are soft and translucent, but not browned. The goal is to create a 'dagmira'—a thick, jam-like onion base.
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6
Place the marinated chicken pieces into the pot. Brown them lightly for 3-4 minutes on each side, mixing them with the onions.
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7
Pour in the water or stock until it reaches about halfway up the chicken. Bring to a gentle simmer.
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8
Cover the tagine with its conical lid (or the Dutch oven lid) and reduce the heat to low. Simmer gently for 45 to 50 minutes, or until the chicken is tender and falling off the bone.
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9
Once the chicken is cooked, remove it carefully and set it aside on a plate. Increase the heat to medium-high to reduce the sauce.
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10
Simmer the sauce uncovered, stirring frequently, until it thickens and the oil begins to separate from the onions. This reduction is key for the authentic 'Djaj Mqualli' texture.
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11
Add the olives and the reserved preserved lemon strips to the sauce. Simmer for another 5 minutes to allow the flavors to meld.
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12
Return the chicken to the pot to warm through. Taste the sauce; it likely won't need extra salt due to the preserved lemons and olives, but add a squeeze of fresh lemon juice for brightness.
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13
Arrange the chicken on a serving platter or keep it in the tagine. Spoon the thick onion sauce, olives, and lemon rinds over the top and serve immediately.
💡 Chef's Tips
Always grate the onions rather than chopping them; this allows them to melt into a thick, luxurious sauce known as 'dagmira'. Be cautious with salt; preserved lemons and olives are naturally very salty, so season only at the very end after tasting. For an extra touch of authenticity, use 'Smun' (Moroccan preserved butter) to give the dish a unique, slightly cheesy depth. If you prefer a crispy skin, you can brown the cooked chicken under a broiler for 5 minutes before adding it back to the sauce. Ensure your saffron is high quality; real saffron should smell like sweet hay and provide a deep golden hue, not just yellow.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up every drop of the golden sauce. Pair with a side of fluffy couscous steamed with a touch of butter and raisins. A crisp Moroccan tomato and cucumber salad provides a refreshing contrast to the rich stew. Serve with a glass of iced mint tea to cleanse the palate between bites. For a wine pairing, a chilled, dry Rosé or a light-bodied Grenache complements the citrus and spice beautifully.