Chicken Mqualli with Olives and Preserved Lemons

Name: Chicken Mqualli with Olives and Preserved Lemons
Yield: Serves 4
Cuisine: Moroccan
Ingredients: ¼ teaspoon each powdered ginger, hot and sweet red peppers; 6 tablespoons butter; 2 large Spanish onions, peeled and grated; 1–2 tablespoons finely chopped flat-leafed (Italian) parsley; 1–2 tablespoons lemon juice; 1 preserved lemon, peel only, cut into eighths; 36 green or violet olives, cracked; 1 roasting (broiler/fryer) chicken; coarse salt; ½ teaspoon powdered saffron; 6 tablespoons groundnut (peanut) oil; 2 cloves garlic, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 roasting (broiler/fryer) chicken
coarse salt
6 tablespoons groundnut (peanut) oil

Method

Wash chicken carefully. Rub inside and out with salt and water and leave for 1 hour. Rinse well. In a casserole just large enough to hold chicken, heat oil and butter until sizzling. Add chicken and brown lightly on all sides. Then add onion, garlic, spices and 250 ml/