Chicken, Olive, and Lemon Tagine (Djaj Mqualli)

Name: Chicken, Olive, and Lemon Tagine (Djaj Mqualli)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 tbsp. olive oil; 6 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; 1 ⁄ 2 tsp. crushed saffron threads; 1 1 ⁄ 2 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

Serves
serves 6

TODD COLEMAN

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.

Ingredients

3 tbsp. olive oil
6 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
¹⁄₂ tsp. crushed saffron threads
1 ¹⁄₂ 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

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Instructions

Step 1

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.

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.

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