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
- Substitute the chicken with veal or lamb and adjust the cooking time.
- Substitute half or all of the parsley with cilantro.
- Use olives that are marinated in garlic.
- Make Ras el Hanout or vegetarian Couscous aux Sept Légumes instead.