Name: Djaj mqualli, chicken with preserved lemon and olives
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4 to 6
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 4 large onions (about 800 g), chopped; 1.2 kg chicken pieces, or legs and thighs; 4 garlic cloves, finely chopped; 1 tsp ground turmeric; 1 tsp ground ginger; 1 tsp salt, plus more to taste; ¼ tsp ground black pepper; 1 generous pinch of saffron; 1 large bunch of fresh coriander, tied with string; 2 medium preserved lemons (otherwise, the zest of 2 unwaxed lemons with a pinch of coarse salt); 150 g purple olives, such as Kalamata; 250 ml water

A classic Moroccan tagine, slow-cooked with plenty of onions. You don't need a tagine pot. A casserole dish does the job.

The onions melt down into a thick, sweet sauce. The preserved lemon brings the sharpness, the olives the salt. You will end up eating that sauce with a spoon.

Method

Heat the oil over a medium heat in a large casserole dish. Add the onions, cover and let them sweat for 10 minutes, until soft and translucent.

Add the chicken, garlic, spices, salt and pepper. Brown lightly for 10 to 15 minutes, turning the pieces now and then.

Pour in the water, lay the coriander on top of the chicken and bring to the boil. Cover, turn down to medium-low and cook for about 50 minutes.

Meanwhile, scoop out the flesh of the preserved lemons and finely chop the rind. The flesh is not used.

Lift the chicken and the coriander out of the pot. Set the chicken aside and discard the coriander.

Reduce the sauce over a medium heat for about 20 minutes, stirring so the onions don't stick. Some liquid should remain. If it has all gone, add a couple of spoonfuls of water.

Stir in the preserved lemon and the olives and leave for 10 minutes over a medium-low heat.

Return the chicken to the pot to warm through.

Serve hot, with white rice.