Moroccan Chicken with Preserved Lemon and Olives (Djej Makalli)
Serves 4
Ingredients
- For the marinade
- • 2 tablespoons olive oil
- • 2 teaspoon crushed garlic
- • 2 teaspoons crushed ginger
- • 1 teaspoon ground cumin
- • ½ teaspoon ground turmeric
- • ½ teaspoon salt
- • ½ teaspoon black pepper
- • 2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
- • 2 tablespoons extra virgin olive oil
- • 1 medium onion, finely chopped
- • ¾ cup chicken broth
- • Remaining marinade from zip-lock bag
- • 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
- • ½ cup pitted or whole Kalamata olives
- • 2 tablespoons chopped fresh parsley
- • 2 tablespoons chopped fresh coriander
- • Salt and pepper to taste
Method
- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavour.
- Heat 2 tablespoons olive oil in a frying pan over medium high heat. Cook the onions until soft and translucent for 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and remaining marinade from zip-lock bag.
- Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, olives, parsley, coriander and stir to incorporate into the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste.
- Serve immediately with a leafy green salad, couscous or flat bread.
