Djaj M'Qalli Inspired Lemon Chicken Stew

A fragrant North African chicken stew with preserved lemon, green olives, and warm spices, slow-simmered to tender perfection and served with fluffy couscous and a light cucumber salad.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 4
• Cuisine: North African
• Difficulty: Medium
• Cost: $4.72/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• stir-fry
• comfort food
• savory
• rich
• spicy

Ingredients

• 2 tablespoon olive oil
• 2 pound chicken thigh (boneless, skinless, cut into large pieces)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 yellow onion (large, finely chopped)
• 3 clove garlic (minced)
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 2 cup chicken broth
• 0.25 cup fresh cilantro (chopped)
• 0.25 cup green olives (chopped)
• 1 preserved lemon (rind only, thinly sliced (rinse before slicing))
• 1.5 cup couscous (uncooked)
• 1 cucumber (medium, peeled and diced)
• 0.25 cup fresh mint (chopped)
• 1 tablespoon white wine vinegar

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper. Sear chicken for 5-7 minutes until deeply browned on all sides. Remove chicken and set aside.
2. Add chopped yellow onion to the pot, cooking for 5-7 minutes until softened. Stir in minced garlic, ground ginger, ground turmeric, ground cumin, and cayenne pepper (if using). Cook for 1 minute until fragrant.
3. Return chicken to the pot. Pour in chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 40 minutes, or until chicken is very tender.
4. While the stew simmers, prepare the couscous according to package directions. For the cucumber salad, combine diced cucumber, 1/4 cup chopped fresh cilantro, fresh mint (if using), white wine vinegar, and 1 tablespoon olive oil in a small bowl. Toss to coat.
5. After 40 minutes, stir chopped green olives, preserved lemon, and the remaining 1/4 cup fresh cilantro into the stew. Simmer uncovered for 5-10 more minutes to allow flavors to meld. Taste and adjust seasoning if needed.
6. Serve the chicken stew hot over fluffy couscous, with the cucumber salad on the side.

Nutrition (per serving)

• Calories: 600
• Protein: 52 g
• Carbohydrates: 50 g
• Fat: 21 g
• Fiber: 7.5 g
• Sodium: 1400 mg
• Saturated Fat: 5 g
• Sugar: 5 g
• Cholesterol: 150 mg