Djaj Mqualli

Name: Djaj Mqualli
Ingredients: A 3 1/24-pound chicken; 3 tablespoons peanut or vegetable oil; 1 large onion, grated or very finely chopped; 2 or 3 cloves garlic, crushed; 1/4 teaspoon crushed saffron threads or powdered saffron; 1/23/4 teaspoon ground ginger; 1 1/2 teaspoons cinnamon; Salt and pepper; Peel of 1 or 2 preserved lemons (see page 459), rinsed and cut in quarters; 12 green or pale-brown olives, soaked in 2 changes of water for 1/2 hour

10 ingredients

5 steps

Ingredients

A 3 1/24-pound chicken
3 tablespoons peanut or vegetable oil
1 large onion, grated or very finely chopped
2 or 3 cloves garlic, crushed
1/4 teaspoon crushed saffron threads or powdered saffron
1/23/4 teaspoon ground ginger
1 1/2 teaspoons cinnamon
Salt and pepper
Peel of 1 or 2 preserved lemons (see page 459), rinsed and cut in quarters
12 green or pale-brown olives, soaked in 2 changes of water for 1/2 hour

Directions

1

Put the chicken in a large saucepan with all the ingredients except the preserved lemons and olives.
2

Half-cover with water and simmer, covered, turning the chicken over a few times, and adding water if necessary, for about 1 1/2 hours, or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick unctuous sauce.
3

Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking.
4

Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce.
5

Cut the chicken into serving pieces and serve hot, with the sauce poured over.