Djej M'qualli (Chicken with green olives and preserved lemon)

 

                Thi tajine recipe comes from Tetouan in Morocco's north and, like most Moroccan tajines, it is meltinglyntender and fragrant with spice. This dish is usually accompanied by cooked couscous, and is served in the center of the table so that diners can help themselves.

                The preserved lemons should be prepared at least 3 weeks in advance ; otherwise buy them premade from an Asian food store. Use a meat mallet or a rolling pin to crush the olives.

Serves 4

• 2 ml saffron threads, soaked in 30 ml hot water
• 1 roasting chicken, about 1.5 kg (3 lb)
• Coarse salt
• 15 ml olive oil
• 75 gr butter
• 2 large red onons, finely chopped
• 2 garlic cloves, finely chopped
• 2 ml ground ginger
• 2 ml ground cinnamon
• 2 ml hot paprika
• 250 ml water
• Peel of 1 preserved lemon, cut into strips (click here for recipe)
• 8 green olives, crushed
• 30 ml lemon juice
• 30 ml finely chopped Italian parsley
• Extra olives, for garnish, optional

1. Rub the salt on the inside and outside of the chicken and allow to stand for 1 hour ; rinse well and pat dry.
2. Heat the oil and butter in a casserole dish just large enough to hold the chicken.
3. When the oil mixture is sizzling hot, add the chicken and cook until brown on all sides ; add onions, garlic, strained saffron water, spices and 250 ml water.
4. Cover the casserole dish and cook over low heat for 1¼ to 1½ hours, or until the chicken is tender, turning the chicken from time to time ; If the liquid evaporates during cooking, add a little more water as required.
5. About 10 minutes before the end of the cooking time, add the strips of preserved lemon peel and olives ; adjust the seasoning, add lemon juice and the chopped parsley.
6. To serve, place the chicken on a heated serving dish ; strain the sauce from the casserole over the chicken, using the lemon peel and olives as garnish.
7. If desired, extra olives may be added for garnish ; serve with couscous.

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