M'qualli Sauce (Moroccan Saffron-Onion Gravy)

June 16, 2009

M’qualli Sauce (Moroccan Saffron-Onion Gravy) - kvalifood.com

The sauce of Moroccan m’qualli cooking, built on slowly reduced onions with saffron, ginger, and turmeric. Chicken is braised in the sauce, then removed while the onions are reduced to a thick, paste-like daghmira. Preserved lemons and olives finish the dish. The oil separating from the onion mass is not a flaw – it is the goal.

Serves 4-6

Ingredients

1/2 tsp saffron threads
60 ml hot water
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp salt
4 large onions (~600 g), finely chopped
3 tbsp olive oil
3 garlic cloves (~15 g), grated
1 large bunch fresh cilantro, tied with string
240 ml water
1.5 preserved lemons, rind only, finely chopped
150 g olives, green or red-brown, pitted or cracked
fresh cilantro, chopped, for garnish

Directions

Steep the saffron in 60 ml hot water for 10 minutes. Stir in the ginger, turmeric, pepper, and salt.
If making with chicken, rub the spice mixture over the pieces and marinate at least 1 hour or overnight.
Heat the olive oil in a heavy pot over medium heat. Add the chopped onions and a pinch of salt. Cover and sweat until soft, about 10 minutes.
Nestle the marinated chicken into the onions. Add the garlic, cilantro bunch, and 240 ml water. Bring to a simmer, cover, and cook on medium-low for 45-50 minutes until the chicken is tender.
Remove the chicken and cilantro bunch. Increase heat to medium. Stir the sauce continuously, breaking down onion pieces, for 20-25 minutes until it becomes a thick paste and the oil separates.
Stir in the preserved lemon rind and olives. Simmer 5-10 minutes.
Optionally brown the chicken in the separated oil, or brush with oil and brown under a broiler or at 200C for 15-20 minutes.
Spread the sauce on a platter, arrange chicken on top, and garnish with olives, preserved lemon, and chopped cilantro.

Notes

Budget enough onions and enough time. Rushing the reduction produces watery sauce.
Chicken livers can be par-boiled and grated into the sauce during step 5 for richer body.
Preserved lemons vary in saltiness. Taste before adding extra salt.
This sauce works with chicken, lamb, veal, rabbit, or fish. Adjust braising time to the protein.