moroccan

Chicken Djej Mqualli with Olives and Preserved Lemon

This simmered dish pairs chicken thigh, bone-in or boneless with green olives, pitted, preserved lemon peel, rinsed and sliced and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

17 g Carbohydrates

39 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

278g chicken thigh, bone-in or boneless 336 kcal
63g green olives, pitted 91 kcal
25g preserved lemon peel, rinsed and sliced 8 kcal
18g olive oil 159 kcal
114g onion, sliced 46 kcal
2g ground turmeric 6 kcal
3g ground ginger 2 kcal
1g black pepper 2 kcal
1g salt 0 kcal
227g water 0 kcal

Cooking instructions

chicken thighground turmericground gingerblack peppersalt
Pat the chicken dry and season with salt, pepper, turmeric, and ginger.
chicken thigholive oil
Heat olive oil in a small pot over medium heat. Sear the chicken 3-4 minutes per side until lightly browned.
chicken thighonionwater
Add sliced onion and water. Cover and simmer 18-22 minutes until chicken is cooked through.
green olivespreserved lemon peel
Stir in green olives and preserved lemon. Simmer uncovered 3-5 minutes to reduce the sauce slightly.
preserved lemon peelsalt
Taste and adjust salt (olives and preserved lemon are salty). Serve hot with the sauce spooned over.