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Homemade Moroccan Chicken (Djej Makalli) recipe photo

Moroccan Chicken (Djej Makalli)

This Moroccan Chicken is bursting with vibrant flavors! A delightful combination of spices and tender chicken that will transport you straight to Morocco.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 large boneless skinless chicken breasts cut in half lengthwise
For the Marinade:
  • 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
For Cooking:
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup chicken broth
  • 1 medium yellow onion finely chopped
  • 1 whole preserved lemon pulp discarded, peels thoroughly rinsed and finely chopped
  • 1/2 cup Kalamata olives pitted or whole, rinsed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons freshly squeezed lemon juice
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Skillet or Dutch oven
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.