Djaj bil Limoun
Bone-in chicken pieces braised low and slow with preserved lemon, garlic, green olives, and white wine until the sauce reduces to an intensely fragrant, glossy pan juice. A coastal Lebanese dish with unmistakable Mediterranean character.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.2 kg bone-in chicken thighs and drumsticks
- 1.5 whole, rind only, finely chopped preserved lemon
- 80 g pitted green olives
- 6 cloves garlic cloves, sliced
- 1 large yellow onion, sliced
- 3 tbsp olive oil
- 150 ml white wine or chicken stock
- 4 sprigs fresh thyme
- 1 tsp seven spice
- 1 tsp each salt and black pepper
- 0.25 cup flat-leaf parsley, chopped (for serving)
Instructions
- Season chicken pieces with seven spice, salt, and black pepper.
- Heat olive oil in a wide heavy skillet or Dutch oven over medium-high heat. Brown the chicken pieces skin-side down for 6–7 minutes until deep golden. Turn and brown the other side 3 minutes. Remove and set aside.
- Reduce heat to medium. Add sliced onion to the same pan and cook 8 minutes until softened and golden.
- Add garlic slices and cook 2 minutes. Add the white wine or stock, scraping up the browned bits from the pan base — these are essential to the sauce.
- Return the chicken to the pan, skin-side up. Scatter the preserved lemon rind, green olives, and fresh thyme around the chicken.
- Cover tightly and cook over low heat 30–35 minutes until the chicken is cooked through and tender.
- Remove lid and increase heat to medium-high. Simmer uncovered 8–10 minutes to reduce the sauce until glossy and concentrated.
- Taste carefully before adding any additional salt — preserved lemon and olives are already salty. Scatter with fresh parsley and serve with rice or crusty bread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Djaj bil Limoun?
Bone-in chicken pieces braised low and slow with preserved lemon, garlic, green olives, and white wine until the sauce reduces to an intensely fragrant, glossy pan juice. A coastal Lebanese dish with unmistakable Mediterranean character.
Where is Djaj bil Limoun from?
Djaj bil Limoun comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Djaj bil Limoun vegetarian?
No — as written, Djaj bil Limoun includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Djaj bil Limoun?
The seven spice called for here is part of the traditional recipe and gives Djaj bil Limoun its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Djaj bil Limoun?
In a Lebanese mains spread, Djaj bil Limoun is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Djaj bil Limoun ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.