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Moroccan Chicken with Lemon and Olives (Djef Makalli)

A classic dish with extraordinary flavor from mainstays of Moroccan cuisine: preserved lemon and olives.Traditionally cooked in a clay pot called a Tagine, the pot definitely isn't necessary. We've paired it with quick cooking couscous, also using preserved lemon. Make your own preserved lemon (recipes abound on the 'net) or skip the step with a delicious product from Howie's, Authentic Moroccan Preserved Lemon Puree produced by Casablanca Market. Our dish is adapted from Couscous and Other Good Food from Morroco by Paula Wolfert.



1 chicken, cut into 6 pieces*

2 chicken livers

7 cloves of garlic, peeled and smashed

1 tsp Kosher salt

1 tsp ground ginger

1/4 tsp black pepper, preferably freshly ground

1/4 tsp saffron

2 TB Casablanca Market Lemon Puree (see headnote) plus quick 'preserved' lemon peels, rinsed (instructions below);

the lemon peels are mostly for decoration, so they can be optional.