Moroccan Poulet aux Meslalla
Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.
- 1.5 lb chicken without bones, skin on (*)
- 1 large onion finely chopped
- 0.5 lb potatoes cut into wedges
- 0.5 cup parsley chopped
- 0.25 cup lemon juice
- 1 cup chicken or vegetable broth
- 0.5 cup green olives
- olive oil
- salt & pepper
Poulet aux Meslalla Culinary Spice Kit
- Paprika, cumin, garlic, ginger, saffron
- Cut chicken into pieces of about 2.5 x 2.5 inches.
- In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
- Add broth. Cover. Bring to a boil.
- Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
- Add potatoes and continue to cook for 10 minutes.
- Add the olives and lemon juice. Mix well.
- Continue to cook for 10 minutes.
- Stir in the parsley.
- Serve with your preferred salad and fresh bread to soak up the gravy.
(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total.
- baguette, white bread loaf, or flatbread
- lettuce salad or cucumber-tomato-salad