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Chicken with Preserved Lemons (Djaj bil Hamid)

This aromatic chicken dish with preserved lemons, known as Djaj bil Hamid, offers a savory and tangy flavor profile. Marinated chicken, combined with the zesty touch of preserved lemons and green olives, is cooked to tender perfection. The vibrant colors and enticing aroma of this North African-inspired recipe create a comforting experience reminiscent of a bustling Moroccan market. Experience the bold flavors and simple preparation of this dish, which is known for its fragrant spices and delicious taste. Djaj bil Hamid is approachable for cooks of all levels, making it a great addition to any culinary repertoire.

Ingredients

  • 1 1/2 lbs whole chicken, cut into pieces
  • 2 preserved lemons preserved lemons, pulp removed, skin thinly sliced
  • 1 cup green olives, pitted
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp saffron threads, crushed
  • 2 cups chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp olive oil, for drizzling

Instructions

  1. Rinse the preserved lemons under cold water. Remove the pulp and thinly slice the skin.
  2. In a large bowl, combine the chicken pieces, preserved lemons, green olives, 1/4 cup olive oil, onion, garlic, ginger, cumin, turmeric, cinnamon, and saffron. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
  3. Preheat the oven to 375°F (190°C).
  4. Transfer the marinated chicken to a baking dish. Add the chicken broth, cilantro, and parsley. Season lightly with salt and pepper.
  5. Cover the baking dish with foil and bake for 45 minutes. Remove the foil, drizzle with 1 tbsp olive oil, and bake for an additional 15 minutes or until the chicken is cooked through and golden brown.
  6. Serve hot, garnished with extra fresh herbs if desired.

Keywords: Dinner, Preserved Lemons, North African, Savory, Tangy, Main Course, Moroccan

Spice Rack: Ground Ginger, Ground Cumin, Ground Turmeric, Ground Cinnamon, Saffron Threads

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