Moroccan Style Chicken

This is a simplified version of djaj m’chermel, the Moroccan braised chicken with lemons and olives that’s one of the cornerstones of North African cooking. The flavors are unmistakably Moroccan: ground ginger and coriander bloomed in olive oil with three sliced onions and garlic, then chicken pieces browned in that spiced base and braised until falling off the bone.

The spice bloom in the first few minutes is what builds the foundation. Cooking the ginger, coriander, and parsley in the hot oil with the softened onions releases their essential oils and creates a fragrant paste that coats every piece of chicken. Three minutes is enough. Longer and the ground spices start to burn.

Brown the chicken pieces in the spiced onion mixture a few at a time so every piece gets real color. That golden crust isn’t just for looks. It adds a layer of flavor to the braising liquid that you can’t get from simmering alone.

The lemons and olives go in during the last 20 minutes. Quartered lemons soften in the broth and release their juice, creating a bright, citrusy sauce. The olives add a salty, briny punch that balances the richness of the braised chicken.

Chef Tips

• Use preserved lemons if you can find them for the most authentic flavor. Fresh lemons work but the flavor is sharper and less complex.
• Pitted green olives (Castelvetrano or Picholine) hold up best in braising. Avoid sliced olives from a can.
• The braising liquid should barely cover the chicken. Too much and the sauce will be thin and watery instead of concentrated and flavorful.
• Serve over couscous to soak up every drop of that ginger-coriander broth.

Variations

• Add a pinch of saffron threads to the broth for an even more traditional Moroccan flavor and golden color.
• Stir in a tablespoon of harissa paste for a spicier version with North African chili heat.
• Use bone-in chicken thighs exclusively for the juiciest, most forgiving dark meat in a braise.