Djaj Mqualli (Chicken, Olive, and Lemon Tagine)

Tagine, the Moroccan stew, shares its name with the terra–cotta pot it’s traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.

Ingredients:

• 3 tbsp. olive oil
• 6 whole chicken legs
• Kosher salt and freshly ground black pepper, to taste
• 2 large yellow onions, sliced
• 2 tbsp. ground coriander
• 2 tsp. ground white pepper
• 2 tsp. ground ginger
• 1 tsp. ground turmeric
• ½ tsp. crushed saffron threads
• 1½ cups chicken stock
• 6 oz. green olives, cracked
• 2 tbsp. unsalted butter
• 1 tbsp. finely chopped parsley
• 2 tsp. finely chopped cilantro
• 2 jarred preserved lemons, cut into slices

Method:

Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.

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