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Epicurious

Djaj bel Loz

A magnificent dish, and a stunning example of the way Moroccans mix savory and sweet. Chicken pieces are first stewed with lemon juice and saffron, then baked with a topping of almonds and honey.

Recipe information

  • Yield

    serves 8

Ingredients

2 large onions, chopped
4 tablespoons peanut or vegetable oil
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
2 3 1/2–4-pound chickens, cut into quarters
Salt and pepper
1/2 teaspoon powdered saffron
Juice of 1/2–1 lemon
1 1/2 cups blanched almonds, coarsely ground
1 tablespoon rose water
4–5 tablespoons honey

Preparation

  1. Step 1

    In a large pan, cook the onions in the oil over low heat with the lid on until they soften, stirring occasionally. Stir in the ginger and cinnamon and put in the chicken. Cover with water, add salt and pepper, saffron, and lemon juice, and simmer, covered, for 30 minutes. Taste and adjust the seasonings (the sauce should be quite salty), and move the pieces so that the top ones go to the bottom.

    Step 2

    Lift the chicken pieces out and arrange them in a large, shallow baking dish. Remove the skin if you like, and pour the sauce over.

    Step 3

    Mix the ground almonds with the rose water and honey. Spread this paste over the chicken pieces and bake in a 350°F oven for about 30–45 minutes. The flavor, with the melting honey, is divine. Serve hot.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsStewSoup/StewMoroccanNorth AfricanAfricanMiddle EasternWhole ChickenChickenPoultryAlmondNutOnionRoot VegetableVegetableMainDinnerGluten FreeDairy FreeEasyCookbooks
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