Djaja

Name: Djaja
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: North African
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

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

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

Preheat oven to 375°F (190°C).
2

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

Add 1 cup finely diced yellow onion and 4 minced garlic cloves to the skillet and cook for 3 minutes until softened.
5

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

Return bone-in skin-on chicken thighs skin-side up to the skillet and transfer to the oven.
8

Bake for 30 minutes until internal temperature reaches 165°F (74°C).
9

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

Questions

How long does Djaja keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Djaja?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Artichoke Bottoms with Peas side
Chlada Felfla salad
Egyptian Dukkah Nut and Spice Blend sauce
Almond Milk and Orange Blossom Sharbat drink

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