Moroccan cuisine is a rich tapestry of flavors, spices, and cultural influences. Djaj Mqualli, a traditional Moroccan dish, exemplifies this culinary heritage. Let’s dive into the aromatic world of this succulent braised chicken and discover its significance in Moroccan celebrations.
The Dish
Djaj Mqualli (also spelled Djaj Mahammar) translates to “spiced chicken” in Arabic. It’s a slow-cooked chicken dish that combines tender poultry with a harmonious blend of spices, dried fruits, and nuts.
Here’s how it’s prepared:
INGREDIENTS:
- 1 whole chicken (about 2 kg)
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 tsp ground cayenne pepper (optional, for heat)
- 1/4 tsp saffron threads, crushed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1 preserved lemon, quartered
- 1/2 cup green or red olives
- 1 cup chicken broth or water
INSTRUCTIONS:
1. Prepare the Marinade:
- In a small bowl, combine the minced garlic, chopped onion, olive oil, lemon juice, ground cumin, coriander, turmeric, ginger, cinnamon, paprika, cayenne pepper (if using), and saffron threads. Mix well to form a thick paste.
2. Marinate the Chicken:
- Rinse the chicken under cold water and pat dry with paper towels. Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity. Place the preserved lemon quarters inside the cavity of the chicken.
- Cover the chicken and let it marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
4. Roast the Chicken:
- Place the marinated chicken in a roasting pan. Scatter the olives around the chicken.
- Pour the chicken broth or water into the bottom of the roasting pan.
- Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown and crispy.
- Baste the chicken occasionally with the pan juices to keep it moist.
5. Serve:
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the Moroccan roasted chicken with the olives and preserved lemon, along with the pan juices.
Tips:
- For an extra flavorful dish, serve the chicken with couscous or roasted vegetables.
- Adding root vegetables like carrots, potatoes, or turnips to the roasting pan can create a complete meal.
- This dish pairs well with a side of harissa for those who enjoy a bit of spice.
Enjoy your Moroccan Roasted Chicken!
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