Moroccan Chicken 04 – African Recipes

Recipe ingredients and directions:

Moroccan Chicken (Djej Mqualli )

Serves 4

1 chicken including the liver, about 3 lbs.

1/2 teaspoon ginger

1 1/2 teaspoons cinnamon

large pinch of turmeric

Salt to taste

White pepper to taste

2-3 garlic cloves

3 tablespoons veg. oil

l large onion, finely chopped

large bunch parsley, finely chopped

large bunch cilantro, finely chopped

Peel of 1 preserved lemon or 2 preserved limes rinsed and cut into pieces

2 oz pinky-green or brown olives, soaked in a change of water for 1 hour

Clean the chicken. Put the ginger, cinnamon, turmeric, a pinch of

salt and pepper in a large pan with about 5 cups of water and the

oil. Stir well, and then add the chicken with the liver plus the

rest of the ingredients except the preserved fruit and olives.

Cover and cook for 45 minutes, turning it over occasionally and

adding more water if necessary. Then add the fruit peel and olives

and cook a further 15 minutes or until the meat comes away from

the bone. Remove the liver, mash it, return it to the pan to

thicken the sauce. The sauce should be thick, but not dry.

Transfer the chicken to a serving plate and pour the sauce over

the top. Serve hot

Category: African Recipes