The Institute of Post Conflict Development
The Story
Ikaridene Fatima Ezzahra
This dish reflects Morocco’s rich culinary heritage, where Arab, Amazigh, Andalusian, and Mediterranean influences come together. Preserved lemons and olives are staples ofMoroccan cuisine, developed as traditional methods of preserving food in a warm climate.
The dish is commonly prepared for family gatherings, religious celebrations, weddings, and when welcoming honored guests, symbolizing Moroccan hospitality and generosity. It is traditionally served on a large communal platter, encouraging family and friends to share the meal together.
Recipe
Djaj Mhamer
Marinate a whole chicken with garlic, turmeric, ginger, saffron, black pepper, salt, parsley, cilantro, olive oil, and a little smen. Cook the chicken with sliced onions until tender, then remove and roast until golden. Reduce the onion sauce, then add green olives and preserved lemon.
Serve the roasted chicken over the sauce, garnished with extra preserved lemon and olives, and enjoy with Moroccan bread.
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