Braised Moroccan Chicken (D'jej Mhamar)

Full of Moroccan flavor thanks to spices, herbs, and preserved lemons, this braised chicken is a traditional dish that the entire family will love.

• Preparation Time: 45 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 40 mins
• Calories: 386 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons raisins
• 1 pinch salt and ground black pepper to taste
• 1 onion, grated
• 1 (6.75 ounce) package rice vermicelli
• 4 tablespoons chopped fresh cilantro, divided
• 3 cloves garlic, grated, divided
• 1 teaspoon finely chopped preserved lemon rind
• 1 dash ground turmeric
• 1 (2 1/2 to 3 pound) whole chicken
• 4 cups water, or as needed
• 1 cup large pitted green olives, rinsed
• 0.5 teaspoon ground black pepper
• 0.25 cup vegetable oil
• 0.25 teaspoon ground cinnamon
• 0.75 teaspoon ground ginger, divided
• 0.25 preserved lemon
• 0.25 teaspoon ground turmeric
• 4 saffron threads, or more to taste

Recipe Instructions

Step 1

Soak vermicelli noodles in hot water until softened, about 15 minutes. Drain and add raisins, 1 tablespoon cilantro, 1 clove grated garlic, 1 teaspoon chopped preserved lemon, 1/4 teaspoon ginger, 1 dash turmeric, salt, and pepper.

Step 2

Clean the chicken, keeping the skin intact. Stuff with the prepared vermicelli. Tie legs closed with kitchen string. Remove seeds from preserved lemon and cut into 2 or 3 pieces.

Step 3

Add enough water that the chicken is about half immersed. Add saffron. Cook until chicken is no longer pink in the center, 30 to 40 minutes, checking water level occasionally. Add olives about 15 minutes before the chicken is finished. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a plate and reduce the sauce until it is thick, 10 to 15 minutes.

Step 4

Broil chicken in the preheated oven, turning as needed, until skin is darkened and crisp, about 5 minutes total.

Step 5

Spread the sauce on a platter and place chicken on top.

Step 6

Heat oil in a stock pot over medium heat. Add grated onion, preserved lemon, remaining 3 tablespoons cilantro, remaining 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining 1/2 teaspoon ginger, cinnamon, and 1/4 teaspoon turmeric. Stir together over medium heat. Add chicken and fry, being sure it doesn't stick and break the skin, about 2 minutes on each side.

Step 7

Pat the chicken dry and remove kitchen string; place in a baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.