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Traditional Moroccan Roasted Chicken (Djaj Mhamer)
A classic Moroccan celebratory dish featuring chicken marinated in a rich blend of ginger, turmeric, saffron, and preserved lemon, slow-cooked until tender and served with a savory liver-based sauce.
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Ingredients
- Parsley (fresh, finely chopped)
- Garlic (minced)
- Turmeric
- Black pepper
- Ginger (ground)
- Cumin
- Preserved lemon (pulp and rind, chopped)
- Harissa
- Smen (Moroccan clarified butter)
- 1 Saffron cube
- Lemon juice
- Chicken liver (chopped into pieces)
- Olive oil
- 1 Whole chicken
Steps
- 1
In a large bowl, prepare the marinade by combining the parsley, minced garlic, turmeric, black pepper, ginger, and cumin.
- 2
Add the chopped preserved lemon, harissa, smen (clarified butter), crumbled saffron cube, and lemon juice to the spice mixture.
- 3
Incorporate the chopped chicken liver and olive oil into the marinade, mixing well to combine all flavors.
- 4
Thoroughly coat the chicken with the marinade, ensuring it is applied both inside the cavity and under the skin.
- 5
Allow the chicken to marinate for at least 2 hours to let the flavors penetrate the meat.
- 6
Cook the chicken (typically by braising in a pot with onions and water, then roasting until golden) until fully cooked and the sauce has thickened.
Notes
The recipe follows the traditional 'Djaj Mhamer' style. While the video focuses on the marinade and liver-based sauce preparation, this dish is traditionally finished by roasting the chicken after it has been simmered to achieve a crispy golden skin.
Nutrition per serving
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