Moroccan Chicken (Djej Makalli)
This Moroccan Chicken, known as Djej Makalli, is a vibrant and aromatic dish that encapsulates the rich culinary traditions of Morocco. Combining tender chicken fillets with a medley of spices, olives, and preserved lemon creates a dish that is both comforting and exotic. Perfect for a weeknight dinner or a special gathering, this recipe will transport your taste buds straight to the bustling markets of Marrakech.
Why It Works Every Time
The secret to this Moroccan Chicken (Djej Makalli) lies in the marinade. The combination of fresh ginger, garlic, and warm spices infuses the chicken with flavor, while the addition of preserved lemon adds a delightful tang. The slow cooking in chicken broth ensures that the chicken remains moist and tender. Each ingredient plays a crucial role, resulting in a harmonious blend of flavors that is both satisfying and unique.
What You’ll Gather
- Chicken: 2 large boneless skinless chicken breasts, cut in half lengthwise (or 4 chicken breasts for larger servings).
- Marinade Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed and finely minced
- 2 teaspoons fresh minced ginger
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking Ingredients:
- 2 tablespoons extra virgin olive oil
- 3/4 cup chicken broth
- 1 medium yellow onion, finely chopped
- 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
- 1/2 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
Tools of the Trade
- Mixing Bowl: For combining the marinade ingredients.
- Skillet or Dutch Oven: Ideal for cooking the chicken and developing the flavors.
- Measuring Cups and Spoons: To ensure precise ingredient measurements.
- Knife and Cutting Board: For preparing the chicken and vegetables.
Moroccan Chicken (Djej Makalli): Step-by-Step Guide
Step 1: Marinate the Chicken
In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, crushed garlic, minced ginger, ground cumin, ground turmeric, salt, and black pepper. Add the chicken fillets and coat them well in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
Step 2: Sauté the Aromatics
In a large skillet or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. This will create a flavorful base for your dish.
Step 3: Brown the Chicken
Add the marinated chicken fillets to the skillet, making sure not to overcrowd the pan. Sear the chicken for about 3-4 minutes on each side until golden brown. This step adds depth to the flavor and locks in the juices.
Step 4: Add the Liquid Ingredients
Pour in the chicken broth and bring it to a gentle simmer. Scrape any browned bits off the bottom of the pan to incorporate all the flavors. Add the chopped preserved lemon and olives, stirring to combine.
Step 5: Simmer and Cook
Cover the skillet and reduce the heat to low. Let the chicken simmer for about 20-25 minutes, or until it is cooked through and reaches an internal temperature of 165°F (75°C). The chicken will absorb the aromatic flavors of the broth and spices.
Step 6: Finishing Touches
Once the chicken is cooked, remove it from the heat and stir in the chopped parsley, cilantro, and freshly squeezed lemon juice. Adjust the seasoning with salt and pepper to taste.
Step 7: Serve and Enjoy
Plate the Moroccan Chicken (Djej Makalli) alongside couscous or rice to soak up the delicious sauce. Garnish with additional fresh herbs for a vibrant presentation.
What to Use Instead
- If you can’t find preserved lemons, you can substitute with the zest and juice of a fresh lemon for a different, yet refreshing flavor.
- For a different type of olive, green olives can also work well in this recipe.
- Fresh herbs like dill or mint can be used if parsley and cilantro aren’t available.
- If you prefer a spicier dish, add a pinch of cayenne pepper or a few slices of fresh chili to the marinade.
Missteps & Fixes
- Chicken Drying Out: Ensure you do not overcook the chicken. Use a meat thermometer to check for doneness.
- Flavor Too Mild: If the dish lacks flavor, adjust the seasoning with more salt, pepper, or spices as needed.
- Too Salty: If using store-bought chicken broth, opt for low-sodium to control the salt levels.
- Olives Too Salty: Rinse the olives well before adding them to the dish to reduce their saltiness.
Keep-It-Fresh Plan
This Moroccan Chicken (Djej Makalli) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken. For longer storage, you can freeze the cooked chicken for up to 3 months. Thaw in the refrigerator overnight before reheating.
Moroccan Chicken (Djej Makalli) Q&A
Can I use bone-in chicken pieces for this recipe?
Absolutely! Bone-in chicken pieces will add even more flavor to the dish. Just ensure to adjust the cooking time as bone-in pieces may take longer to cook through.
What sides pair well with Moroccan Chicken?
Couscous, rice, or a fresh salad with citrus vinaigrette complement the flavors of this dish beautifully. You could also serve it with warm pita bread to soak up the sauce.
Can I make this dish ahead of time?
Yes, you can marinate the chicken a day in advance and store it in the refrigerator. This will enhance the flavors even more!
How can I make this dish vegetarian?
Substitute the chicken with hearty vegetables such as eggplant, zucchini, or chickpeas. Adjust the cooking times accordingly to ensure everything is tender and flavorful.
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Wrap-Up
Moroccan Chicken (Djej Makalli) is not just a meal; it’s an experience that brings together the warmth of spices and the joy of sharing food. With its colorful presentation and aromatic flavors, it’s sure to become a favorite in your household. Whether you serve it at a gathering or enjoy a quiet dinner, this dish promises to delight and satisfy. So gather your ingredients, follow the steps, and let the magic of Moroccan cuisine brighten your table!
Moroccan Chicken (Djej Makalli)
Ingredients
Equipment
Method
- Step 1: Marinate the Chicken - In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, crushed garlic, minced ginger, ground cumin, ground turmeric, salt, and black pepper. Add the chicken fillets and coat them well in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
- Step 2: Sauté the Aromatics - In a large skillet or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. This will create a flavorful base for your dish.
- Step 3: Brown the Chicken - Add the marinated chicken fillets to the skillet, making sure not to overcrowd the pan. Sear the chicken for about 3-4 minutes on each side until golden brown. This step adds depth to the flavor and locks in the juices.
- Step 4: Add the Liquid Ingredients - Pour in the chicken broth and bring it to a gentle simmer. Scrape any browned bits off the bottom of the pan to incorporate all the flavors. Add the chopped preserved lemon and olives, stirring to combine.
- Step 5: Simmer and Cook - Cover the skillet and reduce the heat to low. Let the chicken simmer for about 20-25 minutes, or until it is cooked through and reaches an internal temperature of 165°F (75°C). The chicken will absorb the aromatic flavors of the broth and spices.
- Step 6: Finishing Touches - Once the chicken is cooked, remove it from the heat and stir in the chopped parsley, cilantro, and freshly squeezed lemon juice. Adjust the seasoning with salt and pepper to taste.
- Step 7: Serve and Enjoy - Plate the Moroccan Chicken (Djej Makalli) alongside couscous or rice to soak up the delicious sauce. Garnish with additional fresh herbs for a vibrant presentation.
Notes
- For maximum flavor, marinate the chicken overnight.
- Use low-sodium chicken broth to control salt levels.
- Fresh herbs can be substituted based on availability.
