Marrakech Mqualli
Background and History
Marrakech Mqualli, also known as Moroccan Chicken Tagine with Olives and Preserved Lemons, is a classic dish from Morocco known for its rich flavors and aromatic spices. Moroccan cuisine is influenced by the country's interactions with other cultures and nations over the centuries, and this dish is a perfect example of that fusion. Historically, this tagine has been prepared in earthenware pots with conical lids, which allow the steam to condense and return to the dish, making it incredibly moist and flavorful.
The dish is famous for its use of preserved lemons and olives, along with a blend of spices that create the unique taste profile that Moroccan food is celebrated for. It is typically enjoyed during special gatherings and family occasions, highlighting the communal and festive spirit of Moroccan dining.
Ingredients
- Chicken (preferably thighs and drumsticks) - 1.5 kg
- Onions - 2 large, finely chopped
- Garlic - 4 cloves, minced
- Preserved lemons - 2, quartered
- Green olives - 150g, pitted
- Olive oil - 3 tablespoons
- Ground ginger - 1 teaspoon
- Saffron strands - a pinch, soaked in a tablespoon of warm water
- Turmeric powder - 1 teaspoon
- Coriander - 1 teaspoon, ground
- Fresh coriander - 1 small bunch, chopped
- Fresh parsley - 1 small bunch, chopped
- Salt - to taste
- Black pepper - to taste
Preparation
Step 1: Marinade the Chicken
In a large bowl, combine the chicken pieces with olive oil, ground ginger, saffron water, turmeric, ground coriander, salt, and black pepper. Mix well to ensure the chicken is evenly coated with the spices. Cover and let it marinade for at least two hours in the refrigerator, or overnight for better infusion of flavors.
Step 2: Prepare the Ingredients
While the chicken is marinating, chop the onions and fresh coriander, and mince the garlic. Quarter the preserved lemons and prepare the olives by removing any pits if necessary.
Cooking Process
Step 3: Searing the Chicken
In a large tagine or heavy-bottomed pot, heat a bit of olive oil over medium heat. Add the chicken pieces skin-side down and sear until they are browned on both sides. Remove and set aside.
Step 4: Cooking the Aromatics
In the same pot, add the chopped onions and let them cook until they are soft and translucent. Add the garlic and sauté for another minute until fragrant.
Step 5: Simmering the Tagine
Return the seared chicken to the pot along with the onion mixture. Add the quartered preserved lemons, making sure to evenly distribute them throughout the dish. Pour water into the pot until the chicken is partially submerged. Add the olives and sprinkle with chopped fresh coriander and parsley. Cover and let it simmer gently for about 40 minutes to an hour or until the chicken is fully cooked and tender. Use a cooking timer to keep track of the cooking time.
Step 6: Adjusting the Flavors
After cooking, taste the sauce and adjust with more salt or black pepper if necessary. You may add a little water if the sauce is too thick or reduce it further if you prefer a thicker sauce.
Serving and Enjoying Marrakech Mqualli
Marrakech Mqualli is best enjoyed with a side of freshly baked Moroccan bread, which you can use to soak up the delicious sauce. It can also be served over a bed of fluffy couscous or paired with rice for a complete meal. Traditionally, this dish is served straight from the tagine or pot, invoking a sense of warmth and communal dining that is so integral to Moroccan culture.
For an authentic experience, enjoy this meal with family or friends, gather around the table, and savor the rich aromatic flavors of this quintessential Moroccan dish.