Chicken Mqualli

posted on: Sep 7, 2026

By: Habeeb Salloum/Arab America Contributing Writer

I enjoyed this dish at La Mounia Restaurant in Casablanca, Morocco. The plethora of flavours that symbolize Moroccan cuisine are found in this almost too-easy to prepare one.

         In Morocco, instead of the fresh lemon, a pickled lemon is used.  If this is available, add the lemon with the olives, during the last 5 minutes of cooking.

Serves 4 people

1 chicken (about 4-pounds), cleaned and washed, then quartered

4 medium onions, finely chopped

1 cup finely chopped fresh coriander leaves (cilantro)

1 cup finely chopped parsley

5 cloves garlic, crushed

1/4 cup olive oil

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon ginger

pinch of pure saffron

1 lemon, quartered

1 1/2 cups green olives, pitted

         Place all ingredients except the lemon and olives in a saucepan then thoroughly mix.  Sauté over medium heat for 10 minutes.  Add just enough water to cover, then cook coveredover medium heat for about 45 minutes or until the chicken is almost done and there is only a small amount of the liquid left.  Add the lemon and cook for a further 10 minutes, then stir in the olives and cook for another 5 minutes.

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