One of the most renowned and popular dishes in Morocco, Djej Makalli combines two staple ingredients of Moroccan cuisine: Preserved lemons and olives. The chicken is marinated in flavorful spices then slow-simmered in a sauce that will make your taste buds sing.
Moroccan food is considered to be one of the most diversified cuisines in the world, its country having interacted with and embraced many other nations and cultural influences over the centuries. One of Morocco’s top priorities has been to protect and preserve its diverse legacy and culture. Moroccan cuisine is primarily Berber-Moorish, but is also influenced by Europe and the Mediterranean in some of its techniques and flavors, evidenced by today’s featured dish. Moroccan food is known for its vibrant flavors and this Moroccan Chicken is a perfect example: Garlic, ginger, cumin, turmeric, preserved lemon, olives, cilantro, parsley…these are a few of the ingredients that combine to produce a truly unforgettable meal. But the undisputed star of the show is the preserved lemon. Preserved lemons are lemons on steroids. They add intensity of flavor without the sourness of fresh lemons. They completely transform any dish in which they’re used. There is no substitute.
“Click” Preserved Lemons to see my article on what they are, how they’re used, and how to make them (easy, easy, easy!)
Traditionally this chicken dish would be cooked in a special North African pot called a Tagine. It’s formed entirely of a heavy clay, which is often painted or glazed, such as mine, pictured below. It’s fairly shallow and consists of a base where the food is placed and a large cone/dome-shaped lid that is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
For the recipe in the picture below, CLICK HERE.
But fear not, you don’t need a tagine to get heavenly results. This Moroccan Chicken with Preserved Lemon and Olives will become an instant family favorite. My 2 and 4 year old kids both loved it and my husband couldn’t wait to take the leftovers with him to work the next day.
Bottom line: This dish is a must. Whether you’re already adventurous and love world cuisine, would like to become more familiar with world cuisine, or just plain appreciate good food, this dish is for you. Make it. You’ll be very happy you did. The layers of flavor in this dish are amazing! Just don’t forget to make those preserved lemons first – they’re a must.
Let’s get started!
You can use 4 whole chicken breasts if you like. I prefer to use two and cut them in half lengthwise to make smaller fillets. This dish can also be made with bone-in chicken pieces (traditionally you would use a whole chicken and cut it up into pieces). Whichever route you take, all roads lead to culinary heaven.
Combine all the marinade ingredients.
Place the chicken in a zip-lock bag and pour the marinade over it. Swish it around to ensure the chicken is all coated. Let it marinate for at least 4 hours or overnight to achieve maximum flavor.
Very finely dice the onion and chop the cilantro and parsley.
Heat the olive oil in a Dutch oven or skillet over medium-high heat. Cook the onions until soft and transparent, 5-7 minutes.
Add the chicken and cook just until white, about 2 minutes on each side. (In Morocco, traditionally the chicken is not fried first but just briefly cooked until white and then slow simmered in the sauce.)
Add the broth and any remaining marinade from the zip-lock bag. Bring to a boil, reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
Meanwhile, get one preserved lemon and discard the pulp. Thoroughly rinse the peels to get rid of the excess salt.
Finely chop the preserved lemon peel.
Add the preserved lemon, chopped cilantro and parsley, and olives to the chicken. Stir to incorporate them into the sauce. Return to a simmer, cover, and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste.
- 2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
- For the marinade:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed and finely minced
- 2 teaspoons fresh minced ginger
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- ¾ cup chicken broth
- 1 medium yellow onion, finely chopped
- 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
- ½ cup pitted or whole Kalamata olives, rinsed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons freshly squeezed lemon juice
- Salt and pepper to taste
- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
- Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.
I heart this recipe so much. I keep meaning to try preserved lemons. I am sharing this on my FB page tomorrow!
Carolyn, I really appreciate that! Preserved lemons are incredible and I’ve been experimenting with them a lot lately. I gave quite a few examples of how they can be utilized in my post on How To Make Preserved Lemons but the sky’s the limit in terms of culinary possibilities. Thanks so much for visiting and for the share! Best, Kimberly
I have done it 4 times so far. I love it and everyone else loves it too!
Fantastic! We really love this dish, too – thanks so much for the feedback!
What are your recommended side dishes for this dish?
Hi Lois, couscous is typical. Additionally you can accompany it with grilled or buttered squash or any garden fresh vegetables and a leafy green salad some peppery arugula would be nice).
Kimberly, I wish I had discovered your blog sooner! This recipe blew me away tonight, so much flavor and so many complementary flavors I would have never thought to put together. The preserved lemons are absolutely critical to it all coming together. I’d been patiently waiting for my lemons to preserve. Thanks for the information about how to make those too. My husband who typically avoids olives like the plague cleaned his plate. This is one of the best food blogs for my tastes out there.
Valerie, you’ve made my day! 🙂 I really appreciate your kind words and am thrilled that you found my site and enjoyed this recipe – thank you!
What a beautiful meal! I love the bright flavors going on…and I’ve been dying to try my hands at preserved lemons for a while now!
You have inspired me to want to cook Moroccan food now! This looks wonderful!
This is a beautiful dish and I love all of the flavors in this!
Oh my gosh, the flavor just comes screaming through these photos – this looks amazing! I love preserved lemons.
This looks delicious and those preserved lemons are a must! Thanks for all the wonderful step-by-step photos!
Those lemons are beautiful! I’ve never made much Moroccan cuisine but now I’m wishing that I had. Better start now because this looks so good!
Looks so flavorful and delish! I am loving all things lemon these days!!
I visited Morocco many years ago and I LOVED the cuisine! Plus I grew up with many Moroccans in Germany so I’m familiar with their dishes — and this looks just perfect!! I’m not much of a meat eater these days but I know my hubs is going to adore this dish!
My friend from Morocco made this for me last night. She actually used thighs with skin on and then crisped the skin under a broiler quickly when it was finished. She also cooked potatoes in the same sauce, then seared them before serving. OMG it was all AMAZING. I’m trying this as soon as my preserved lemons are ready.
That sounds fantastic, Melanie, and I’m so glad you’ve got your preserved lemons going – Happy Cooking! 🙂
The results! It turned out amazing and I improvised and cooked potatoes (yukon gold) in the sauce. So good! http://bit.ly/29YGQEV
I also used thighs, bone-in like my friend did, and crisped the skin.
Good call, Melanie, dark meat always has the most flavor.
Awesome!!!! I’m super thrilled to hear that, Melanie, and thanks so much for sharing your delicious creation!
Made this recipe last night (had made my preserved lemons a few months ago) and both my husband and I thought it was sublime! Luckily I quadrupled the recipe (had 8 chicken breasts to use!) which apart from the maths headache, meant that we still have leftovers after eating it again for lunch today. And we’re not sharing with anyone :). Thanks for the recipe! Looking forward to trying more of yours.
That’s terrific, Laura, I’m so happy to hear that! And you quadrupled the recipe, that’s awesome! 🙂 Thanks so much for your feedback and I look forward to hearing from you as you try more recipes. Best, Kimberly
Absolutely delicious. Now on my favourite recipe list. Making the preserved lemons a month ago was so easy. This is definitely on my “continue to do” list.
That’s awesome, Arlene, I’m so glad you enjoyed it, thank you! My most recent batch of preserved lemons are now ready too and I’m making this dish again tomorrow 🙂
The recipe calls for 1 preserved lemon (which I made per your other recipe!)but my lemons are all different sizes! Is there an approximate tablespoon measure once diced? I plan to give this recipe along with a jar of lemons for Christmas gifts.
Hi Hunt, I would just base it on the average size of grocery store lemons – the small to medium sized ones.
I’m going to make this for tomorrow but I’m going to have to supplement the breast fillet with some thigh fillets as that’s what I have in the fridge… Do you think that will be ok?
Hi Glyn, absolutely yes. Thigh meat has far more flavor than breast anyway, so that’s a terrific choice. Happy cooking and please let us know what you think!
I’m confused…you keep referring to using the rind of the lemons yet in a picture you are using the rind and the pith…no pulp. which is it and thanks.
Gary
Hi Gary, you use the rind and pith but discard the pulp.
I made this tonight using a combination of boneless thigh fillets and drumstick, and served with cous cous and toasted pine nuts. This was an incredible dish! Thanks so much for this recipe. This will be a family favourite for years to come and will put our lemon tree / preserved lemons to excellent use.
Wonderful, Melissa, I’m so happy to hear that, thank you!