Chicken with preserved lemon and olives
Chicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.
What makes it chicken with preserved lemon and olives
- Mqualli: ginger, saffron and turmeric, and onions melted into oil.
- Preserved lemon rind, added near the end.
- Green or violet olives, and a sauce reduced until it clings.
Where it comes from
Mqualli is one of the classic Moroccan sauces: yellow with saffron and turmeric, warm with ginger, built on onions cooked down in oil, with no tomato. Preserved lemons — cured for weeks in salt and their own juice — give it a sour, perfumed edge that fresh lemon can't.
How it varies
- Djej mhammer
- Browned after braising, in a red sauce with paprika and cumin.
- Djej beldi
- Made with a free-range country chicken, cooked longer.
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