Moroccan Djej Mhammer

• •3 whole chicken, about 3 lbs, cut into 8 pieces
• •1.5 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •3 tablespoon olive oil
• •1 yellow onion, large, finely chopped
• •4 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •0.3 teaspoon saffron threads, steeped in 1/4 cup hot water for 10 minutes
• •1 teaspoon ground turmeric
• •0.5 teaspoon ground ginger
• •2 cup chicken broth or water
• •1 large preserved lemons, pulp removed, rind cut into quarters or strips
• •0.5 cup green olives, pitted (Moroccan beldi olives if possible)
• •0.3 cup fresh cilantro, chopped
• •0.3 cup fresh parsley, chopped

Instructions

1. 1

   Pat the chicken pieces dry with paper towels. Season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

3. 3

   Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

4. 4

   Stir in the minced garlic and grated fresh ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

5. 5

   Add the steeped saffron (with its water), ground turmeric, and ground ginger to the pot. Stir well and cook for 1 minute, allowing the spices to bloom.

6. 6

   Return the seared chicken pieces to the Dutch oven. Pour in the chicken broth or water. Add half of the preserved lemon rinds and half of the green olives. Bring the liquid to a gentle simmer.

7. 7

   Cover the Dutch oven tightly, reduce the heat to low, and braise for 45-60 minutes, or until the chicken is very tender and cooked through. The cooking time may vary depending on the size of your chicken pieces.

8. 8

   Once the chicken is tender, carefully remove the chicken pieces from the pot and set them aside on a plate. If the sauce is too thin, increase the heat to medium-high and simmer, uncovered, for 5-10 minutes, stirring occasionally, until it reduces and thickens to your desired consistency.

9. 9

   Stir in the remaining preserved lemon rinds, green olives, half of the chopped fresh cilantro, and half of the chopped fresh parsley into the sauce. Taste and adjust seasoning with additional salt if needed (preserved lemons and olives can be salty).

10. 10

    Return the chicken pieces to the pot, nestling them into the sauce. Heat through gently for a few minutes. Garnish with the remaining fresh cilantro and parsley before serving.

Chef's Tips

• 💡**Pat Chicken Dry:** Ensuring the chicken is completely dry before searing helps achieve a beautiful golden-brown crust, which adds depth of flavor to the dish.
• 💡**Saffron Steeping:** Don't skip steeping the saffron in hot water. This allows the saffron to release its full color and aroma, infusing the dish with its characteristic flavor.
• 💡**Preserved Lemons:** For the best authentic flavor, use good quality preserved lemons. If you can't find them, you can make your own in advance or substitute with a combination of fresh lemon zest and a squeeze of fresh lemon juice at the end, though the flavor will differ.
• 💡**Olives:** Moroccan beldi olives are traditional, but any good quality pitted green olives (like Picholine or Cerignola) will work. Avoid overly briny black olives.
• 💡**Serving Suggestion:** Moroccan Djej Mhammer is traditionally served with couscous to soak up the delicious sauce, or with crusty Moroccan bread (khobz).