Saveur.com: Daily Fare: Djaj Mqualli (Chicken, Olive, and Lemon Tagine)

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Djaj Mqualli (Chicken, Olive, and Lemon Tagine) Oct 15th 2013, 16:00 Enlarge Credit: Todd Coleman SERVES 6 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 INSTRUCTIONS 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. See all 150 classic recipes featured in our 150th issue »

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