This was utterly, utterly delicious. I cut the recipe in half to feed just my husband and myself (for dinner and lunch the next day; the half recipe fit very nicely in my Dutch oven), and increased the cilantro because I love it, and forgot the butter, but otherwise followed the recipe as written. The chicken was falling off the bone and incredibly flavourful. I roasted some carrots, parsnips, and a sweet potato separately, tossed with some olive oil, Aleppo pepper, cumin, coriander, ginger and cinnamon, to serve on the side, which was a perfect match and did a great job absorbing the sauce. The only caveat I'd give is to be cautious with the salt; the sauce was on the edge of being too salty after it reduced a little and I'd added the olives and preserved lemons.
Djaj Mqualli (Chicken, Olive, and Lemon Tagine)
Tagine, the Moroccan stew, shares its name with the terra–cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
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Credit: Todd Coleman
INGREDIENTS
3 tbsp. olive oil6 whole chicken legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. crushed saffron threads
1½ cups chicken stock
6 oz. green olives, cracked
2 tbsp. unsalted butter
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro
2 jarred preserved lemons, cut into slices
INSTRUCTIONS
Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.See all 150 classic recipes featured in our 150th issue »
Ratings & Reviews (5)
I loved this recipe as well - but it was 10x better the next day when all the flavors had a chance to mellow a bit. I followed the recipe exactly and did find that the combination of the olives and preserved lemons made it a little more salty than I would normally like. I served with rice, but next time will have some warm, grilled flatbread on had. Yum!
I'd like to make this (first time making Tagine) but the recipe doesn't say what size jars of preserved lemons. Can anyone who made the recipe tell me? Thanks
My bad, just realized it isn't "jars" but jarred! Will make it this week.
I simply love tagines and did a version of this on theredbistro.com a month back. Mine was inspired by the glut of dates we're receiving in Malta in the run up to Christmas. The great thing about a recipe like yours above is that you can simply fling in any extra spices and ingredients that your family likes and it still works out fine. I just wish I could get to grips with the actual tagine pot itself, which I have to say ends up being kitchen decor more than useful. I find the sauce overflows if I use it to cook in. Anyone any ideas on how to use the tagine pot to cook in? Or is just meant for serving in?
Djaj Mqualli (Chicken, Olive, and Lemon Tagine)
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