Djaj Mqualli

What we know so far

Djaj mqualli is the chicken of Moroccan weddings and Friday lunches: a whole chicken or thighs rubbed with a chermoula of turmeric, ginger, saffron, cumin, garlic and lemon, cooked slowly under a mass of onions with preserved lemon and coriander until the onions collapse into daghmira, the thick golden gravy that separates from its oil, then the chicken fried or roasted at the end to a burnished amber crust and served on the sauce with green or purple olives. Mqualli is the cooking method (ginger, saffron and turmeric, meat seared last) and this is its most famous dish; chicken livers cooked into the sauce are the old Fassi touch.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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