Djej ’Mshermel
Chicken with Preserved Lemon and Olives
One of the classic dishes of Morocco, this combination of subtly spiced chicken, preserved lemon and olives is usually served at banquets. Use unpitted green olives; if bitter, blanch them in boiling water for 5 minutes before adding to the chicken.
SERVES 4
3 tablespoons olive oil
1.6 kg (3 lb 8 oz) chicken
1 brown onion, chopped
2 garlic cloves, chopped
625 ml (22 fl oz/2½ cups) chicken stock
½ teaspoon ground ginger
1½ teaspoons ground cinnamon
pinch of saffron threads
100 g (4 oz/½ cup) green olives
2 bay leaves
2 chicken livers
3 tablespoons chopped coriander (cilantro) leaves
Rinse the preserved lemon quarter under cold running water, remove and discard the pulp and membranes. Drain the rind, pat dry with paper towel and cut into strips. Set aside.
Preheat the oven to 180°C (350°F/Gas 4). Heat 2 tablespoons of the oil in a large frying pan, add the chicken and brown all over. Place in a deep baking dish.
Heat the remaining olive oil in the frying pan over medium heat, add the onion and garlic and cook for 5 minutes, or until the onion has softened. Add the stock, ginger, cinnamon, saffron, olives, bay leaves and preserved lemon strips. Stir well, then pour the sauce around the chicken. Bake, basting the chicken occasionally, for 1½ hours, or until cooked through, adding a little water or stock if the sauce gets too dry.
Remove the chicken from the dish, cover with foil and leave to rest. Pour the contents of the baking dish into a frying pan and place over medium heat. Add the chicken livers and mash into the sauce as they cook. Cook for 5–6 minutes, or until the sauce has reduced and thickened. Stir in the coriander. Carve the chicken into pieces and serve hot with the sauce.
Brown the chicken in a non-stick frying pan so that the chicken skin remains intact. Use the same pan for completing the sauce after the chicken is cooked.