Morocco | Poultry | Chicken | Lemons | Olives | Braising

Djej M'Chemel

(Moroccan chicken with olives & lemons)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Olive oil 1/4 cup
Chicken, whole cut into serving pieces 1 each
Onion chopped finely or grated 1 each
Garlic minced 3-4 cloves
Ginger, ground 2 tsp
Paprika 1 Tbsp
Cumin 1 tsp
Saffron big pinch
 
Water or stock 3-4 cups
Parsley minced 1/2 bunch
Cilantro minced 1/2 bunch
Salt & pepper to taste
 
Preserved lemon flesh removed, peel julienned 1 each
Green olives 1 cup
Lemon juice 1/4 to 1/3 cup

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat oil in a large pot over medium-high heat. Brown the chicken pieces well on all sides and remove to a plate. Add onions to remaining oil and sauté till wilted. Stir in garlic, ginger, paprika and cumin and sauté for 3-4 minutes more.
  2. Return the chicken to the pot and stir in the water, herbs and salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, covered, for about 20-30 minutes.
  3. Stir in the preserved lemons, olives and lemon juice. Adjust seasonings and simmer another 10-15 minutes, and serve with couscous, rice or crusty bread.

VARIATIONS

  • If preserved lemons aren't available, use a vegetable peeler to peel the zest from 1-2 lemons. Avoid the white pith as it is bitter.
  • If you don't have saffron, substitute 1/2 tsp turmeric. Substitute 1 Tbsp fresh, minced gingerroot for the dried, ground ginger.
  • Be careful not to oversalt. There is a lot of salt in the preserved lemons and olives.
  • Sometimes the chicken liver is simmered with the dish and then mashed or pureed with a little of the sauce and added back to the dish. This thickens the sauce somewhat.
  • Add a couple diced potatoes to cook in the simmering dish if you like.

NOTES

  • This popular Moroccan dish is also known as djej emshemel or djej emsharmel.