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ABOUT THIS RECIPE:
Moroccan Roast Chicken, also known as djaj mhamer, is a classic dish that is served at every Moroccan celebration!
This dish has two main components, the golden roasted chicken, and the flavorful onion sauce, called "daghmira." The chicken is first marinated in aromatic spices, including saffron, ginger, and turmeric before being slowly cooked in the onion sauce. Then, the chicken is removed from the pot, slathered in butter and roasted until the skin is golden brown and crispy. but the inside remains tender and juicy. The leftover onion sauce, is cooked down until it thickens before being served with the chicken.
Like many Moroccan chicken dishes, the djaj mhammed is served with olives and preserved lemons, which bring a wonderful note of acidity to the classic dish.
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Find the full written recipe below:
Ingredients:
For the chicken
1 1/2kg (3 lbs) whole chicken with the skin on, cleaned (see attached video for how to clean chicken, the Moroccan way)
3 garlic cloves, peeled
1 teaspoon salt
1 heaping teaspoon ground ginger
1/2 teaspoon ground black pepper
1 teaspoon ground turmeric
A pinch of saffron threads, soaked in 2 tablespoons water
2 tablespoons unsalted butter, at room temperature
For the onion sauce
2 large yellow onions
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 small bouque parsley and coriander
1/4 preserved lemon (pulp and peel)
1 teaspoon smen (preserved butter)
3 tablespoons olive oil
250ml (1 cup) water
For serving
1 Preseved lemon peel
A handful cured red olives
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How to make the recipe:
Step 1: Marinating the chicken
1- Place a large bowl or plate on your work surface.
2- Crush the garlic cloves using a garlic press and place them in the bowl.
3- Add the salt, ginger, pepper, turmeric and the saffron threads that are soaked in water, then mix to combine.
4- Add the chicken and coat it with the marinade.
5- Use toothpicks to secure the chicken legs to the body, then refregirate for at least 2 hours or even overnight (if possible).
Step 2: Cooking the chicken
1- Peel and dice the onions.
2- Heat up the vegetable oil and butter in a large pot over medium heat.
3- Add the onions and cook for 5 minutes, while stirring occasionally until the onions soften.
4- Add the chicken and any remaining marinade to the pot.
5- Add the water to the pot from the edges making sure not to pour it directly on the chicken, then cook the chicken for 5 minutes on each side.
6- Tie up the parsley and coriander bouquet with kitchen twine, then add the bouquet to the pot.
7- Remove the seeds from the quarter of preserved lemon and finely chop it. Add it to the pot.
8- Add the smen and olive oil. Brown the chicken from all sides for a few minutes then add water to cover 1/4 of the chicken.
9- Cover the pot, then cook for about 30 minutes, making sure to flip it every 15 minutes. Make sure that 1/4 of the chicken is covered in water at all times, and add more water if needed.
10- Check that the chicken is ready, it should be cooked and tender. If not, add a bit of water if necessary and continue cooking another 10 minutes or until done. Then uncover the pot and remove the chicken.
11- Continue cooking the onion sauce with the pot uncovered. Mash the onions with the back of a spatula, and continue cooking until the water evaporates and the sauce thickens.
Step 3: Roasting the chicken
1- Preheat the oven to 180°C / 356°F making sure to turn on both the top and bottom parts of the oven.
2- Place the chicken on a baking sheet covered with baking paper.
3- Remove the toothpicks from the chicken, then rub the skin with the butter.
4- Bake for 10 minutes or until the chicken is golden brown and crispy.
Step 4: Serving the chicken
1- Place the roasted chicken in the serving plate.
2- Add the onion sauce on top and around the chicken.
3- Decorate with the preserved lemon peel and olives, then serve immediately!
00:00 INTRO
00:16 STEP 1 : Marinating the chicken
05:00 STEP 2 : Cooking the chicken
08:16 STEP 3 : Roasting the chicken
08:49 STEP 4 : Serving the chicken
23 июл 2024
