Djaj M’chermel is one of my favorite Moroccan dishes! I absolutely love the tangy preserved lemons, fragrant spices, tender chicken, and briny green olives that come together to create such an incredible depth of flavor.
I even made my own preserved lemons for this dish, which I’ll be sharing with you tomorrow, but you can absolutely use store-bought ones.
I hope I’ve done Moroccan cuisine justice, as I truly love the culture and the food. If you’ve never tried Moroccan cooking before, this is a fantastic, easy dish to start with. It’s comforting, full of flavor, and perfect served alongside a fluffy plate of couscous.
Ingredients
- 1 whole chicken (3–3½ pounds), cut into 4–6 pieces, or a combination of bone-in chicken and boneless chicken breast
- 1½ cups onion, finely chopped
- 2 garlic cloves, finely minced
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 4 tablespoons fresh parsley, chopped
- ¼ cup olive oil
- 2 cups hot water
- Peel of 1 preserved lemon, cut into strips
- 1 jar green olives, pitted
Instructions
- Season the chicken. In a large bowl, combine the chicken with the chopped onion, garlic, paprika, ginger, cumin, turmeric, salt, black pepper, parsley, and olive oil. Use your hands to rub the marinade all over the chicken, making sure every piece is well coated.
- Brown the chicken. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the chicken along with the onion and spice mixture. Brown the chicken on both sides, stirring the onions occasionally so they soften and become fragrant.
- Simmer the chicken. Pour in the hot water and bring everything to a boil. Reduce the heat to low, cover the pan with the lid slightly ajar, and simmer for 30–35 minutes, until the chicken is nearly tender.
- Add the preserved lemon and olives.Uncover the pan and add the preserved lemon peel and green olives. Continue cooking uncovered for another 15 minutes, or until the chicken is fully cooked and tender and the sauce has reduced slightly.
- Adjust the sauce. Check the consistency as the chicken cooks. If the sauce reduces too much, add a little water. Taste and adjust the salt and pepper as needed. Some people like to add a squeeze of fresh lemon juice, but I find the preserved lemon provides plenty of tanginess, so I usually skip it.
- Serve and enjoy! Transfer the chicken to a serving platter, spoon the onion sauce, olives, and preserved lemon over the top, and serve warm alongside couscous to soak up all that delicious sauce.
Notes & Tips
- Be mindful of the salt. Preserved lemons and olives are naturally salty, so taste the sauce before adding any extra seasoning.
- Let the sauce reduce. Cooking uncovered at the end helps concentrate the flavors and creates a delicious sauce to spoon over the chicken.
- Make it your own. Bone-in chicken adds extra flavor, while boneless chicken breast is a convenient alternative. If using breast meat, check it early to avoid overcooking.
Serve with couscous, fresh bread, or your favorite Moroccan-inspired sides, and enjoy a little taste of Morocco at home!