These days, I have a soft spot for recipes that make the kitchen feel welcoming, and Djaj M’chermel does exactly that. I love a main course with enough character to carry the whole meal. Its Middle Eastern roots give the recipe a sense of both comfort and occasion. It is especially handy for days when I want something straightforward without settling for dull.
Ingredients
- 3-3 1/2 lb whole chicken cut into 4-6 pieces. I used 1.2 chicken and boneless breast
- 1 1/2 cup onion, finely chopped
- 2 clove garlic, finely minced
- 2 tsp paprika
- 1 tsp ginger, ground
- 1/2 tsp cumin, ground
- 1/4 tsp turmeric, ground
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 4 tbs chopped parsley
- 1/4 cup olive oil
- 2 cups hot water
Instructions
- Peel from one preserved lemon cut into strips.
- 1 jar green olives pitted.
- In a boil combine the chicken with 1 1/2 cups of onion, 2 cloves of garlic, 2 teaspoons of paprika, 1 teaspoon of ginger, 1/2 teaspoon of cumin, 1/4 teaspoon of turmeric, salt and black pepper , 4 tablespoons of parsley and 1/4 cup of olive oil rub the chicken well so it’s well coated.
- Add the chicken to a hot skillet and cook on both sides until browned while stirring the ingredients. Add the water bring to a boil then lower the heat to simmer and cover leaving a crack in the lid.
- Cook for 30-35 minutes until the chicken is almost tender.
- Uncover add the preserved lemon with the olives and continue cooking for another 15 minutes uncovered until tender. Some people like to add lemon juice I didn’t think it was necessary, if you notice the sauce reducing you can a little bit water and dot forget to taste and adjust the seasoning.
- Serve next to couscous.