Djaj Mhammer (Moroccan Roast Chicken)
Djaj Mhammer, a rich and aromatic Moroccan roast chicken, is a dish known for its beautifully golden, crispy skin and deeply spiced, tender meat, which an incredibly delicious sauce.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 medium chicken (about 1.5 kg / 3-4 lbs)
- 1 pinch saffron
- 1 pinch pinch of salt (for the saffron)
- 2 tbsp hot water (for the saffron)
- 2 tbsp lemon juice
- 1 garlic (crushed)
- 1 tsp turmeric
- 1 tsp ground ginger
- 1/2 tsp sweet paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp EV olive oil
- 1 tbsp butter
- 2 large onions (chopped)
- 2 clove garlic (crushed)
- 2 chicken livers (optional, chopped)
- 3 stalk parsley (chopped)
- 3 stalk coriander leaves (cilantro, chopped)
- 1/2 a preserved lemon (chopped fine)
- 375 ml water (11/2 cups)
- 1 tsp smen (optional, read article)
- blanched almonds
- olives (red ones are traditional)
- thinly sliced preserved lemon skin
Instructions
- 1
Crush the saffron with some salt and soak in hot water for 5 minutes.
- 2
Do all your other prep work: crush the garlic, chop the onion and herbs. Chop the chicken livers, if using.Slice half a preserved lemon without its pulp, for ganish.
- 3
Add all the other marinade ingredients to the saffron and mix well.
- 4
Marinade the chicken for a minimum 2 hours, overnight if you can.
- 5
Fry the onions in the olive oil and butter on medium heat for 2 minutes. Stir in the garlic.
- 6
Place the chicken over the onion mix and add all the ingredients as you see in the video, including the smen, if using. Cover and cook on simmer for 1 hour.
- 7
Place the chicken in a baking dish and roast. uncovered, at 220℃ (430℉ / 200℃ Fan) for 20 - 30 minutes until browned to your liking. Rest for 10 minutes before serving.
- 8
While the chicken is roasting, reduce the sauce on medium, until you have a thick daghmira (sauce).
- 9
Serve the roast chicken with the sauce around it, and the olives, almonds and the preserved lemon slices.