Chicken with lemon and olives

Djej Mquali

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

The flavour of lemons which have lost their sharpness through preservation in salt belongs to Morocco where it pervades many cooked dishes and salads. At every vegetable market you can see stalls laden with huge piles of soft lemons oozing with juice beside several varieties of olives. The two are often used together, as they are in this dish. Making your own preserved lemons is very easy.

In Morocco a chicken dish is more highly esteemed if the bird comes to the table whole, but wh