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Djaja

A classic North African spiced roast chicken dish featuring tender thighs simmered with preserved lemon, garlic, and savory green olives.

65 minMediumServes 4450 cal/serving

North AfricanDinnerStovetop and OvenMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 3 lbs bone-in skin-on chicken thighs, patted dry
  • 2 tbsp extra-virgin olive oil
  • 1 cup yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tsp ras el hanout spice blend
  • 1/2 tsp ground turmeric
  • 1 cup low-sodium chicken broth
  • 1 lemon preserved lemon, minced
  • 1/2 cup pitted green olives, halved
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Preheat oven to 375°F (190°C).

  2. 2

    Heat 2 tbsp extra-virgin olive oil in a large oven-safe skillet over medium-high heat.

  3. 3

    Sear 3 lbs patted dry bone-in skin-on chicken thighs skin-side down for 6 minutes until golden brown, then flip and brown for 3 minutes; transfer to a plate.

  4. 4

    Add 1 cup finely diced yellow onion and 4 minced garlic cloves to the skillet and cook for 3 minutes until softened.

  5. 5

    Stir in 2 tsp ras el hanout spice blend and 1/2 tsp ground turmeric and cook for 1 minute until fragrant.

  6. 6

    Pour in 1 cup low-sodium chicken broth, scraping up browned bits, then mix in 1 lemon minced preserved lemon and 1/2 cup halved pitted green olives.

  7. 7

    Return bone-in skin-on chicken thighs skin-side up to the skillet and transfer to the oven.

  8. 8

    Bake for 30 minutes until internal temperature reaches 165°F (74°C).

  9. 9

    Garnish with 1/4 cup chopped fresh cilantro before serving.

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Questions

What is Djaja?

A classic North African spiced roast chicken dish featuring tender thighs simmered with preserved lemon, garlic, and savory green olives. This reference files it under North African dinner: made on the stovetop and in the oven, rated medium and about 65 minutes start to finish.

What oven temperature does Djaja need?

For Djaja, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 8. The target internal temperature is 165 F (about 75 C), given in step 8. A probe thermometer removes the guesswork.

Can I skip the searing in Djaja?

Step 3 reads: "Sear 3 lbs patted dry bone-in skin-on chicken thighs skin-side down for 6 minutes until golden brown, then flip and brown for 3 minutes; transfer to a plate." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for preserved lemon in Djaja?

The entry for Djaja calls for 1 lemon preserved lemon, minced. In its place: Use fresh lemon zest with a good pinch of salt and a few drops of juice. It lacks the fermented depth but carries the dish.

Can I use chicken breasts instead of chicken thighs in Djaja?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Djaja uses 3 lbs bone-in skin-on chicken thighs, patted dry.

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