Djej Mqualli (Chicken Tagine with Preserved Lemon and Olives)
Local name: دجاج مقلي بالحامض والزيتون
In short: Chicken thighs braised with onion, ginger, turmeric and saffron, then finished with preserved lemon and green olives in a thick golden sauce. It takes about 1 h 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 500 kcal
This is the tagine most people picture when they think of Morocco: chicken simmered slowly with onion, ginger, turmeric and saffron until the sauce turns thick and golden. Preserved lemon and green olives go in near the end, so the dish tastes salty, sharp and savory all at once. Families make it for weekend lunches and when guests come, and it is usually scooped up with bread rather than a fork.
Instructions
- Mix the grated onion, garlic, ginger, turmeric, pepper, salt and 2 tbsp of the olive oil into a paste. Rub it all over the chicken and leave for 20 minutes, or up to overnight in the fridge.
- Warm the remaining oil in a wide heavy pot over medium heat. Add the sliced onion and cook for 5 minutes, stirring, until soft but not browned.
- Lay the chicken on the onions, skin side down. Add the herb bundle, the saffron with its water and the 250 ml (1 cup) of water, and bring to a simmer.
- Cover and cook over low heat for 40 minutes, turning the chicken once halfway. The sauce should bubble gently, not boil hard.
- Meanwhile, put the olives in a small pan, cover with cold water and bring to a boil, then drain well. This removes extra brine so the sauce does not turn too salty.
- Remove the herb bundle. Stir in the olives and preserved lemon strips and simmer uncovered for 15 to 20 minutes, until the sauce is thick and the chicken reaches 74°C (165°F) and pulls easily from the bone.
- Taste and add salt only if needed. Scatter with chopped cilantro and serve straight from the pot with bread.
Tips
- No tagine pot? A wide, heavy pot with a lid works the same way. If you use a clay tagine, put it on a heat diffuser and start on low heat so the base does not crack.
- Preserved lemons vary in saltiness. Taste a little rind first, and if it is harsh, soak the strips in cold water for 10 minutes. Without any, use the zest of 1 lemon and a squeeze of juice at the end.
Questions and answers
Can I make chicken tagine ahead of time?
Yes, it tastes better the next day. Cool it, refrigerate it in its sauce for up to 3 days and reheat gently with a splash of water. Add fresh cilantro after reheating.
What do you serve with Moroccan chicken tagine?
Crusty bread is the traditional scoop, and couscous or plain rice also works. A salad of tomato and cucumber or a plate of cooked carrots turns it into a full meal.
Can I use chicken breast instead of thighs?
You can, but breast meat dries out in a long braise. Use bone-in pieces and cut the covered cooking time to about 30 minutes, checking for 74°C (165°F).
How long does it take to make Djej Mqualli (Chicken Tagine with Preserved Lemon and Olives)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Djej Mqualli (Chicken Tagine with Preserved Lemon and Olives)?
About 500 kcal per serving, with 31 g of protein, 9 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 9 g |
| Fat | 38 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
