Ingredients
Method
💠The method for cleaning chicken can be found at this link here
💠1- Preparing the Chicken Marinade for Djaj mhamar
- In a bowl, combine all the spices (salt, black pepper, ginger, and turmeric), finely grated garlic cloves, and the quarter lemon finely chopped into very small pieces, along with ¼ cup of water.
- Rub the chicken thoroughly with this mixture, making sure to get it under the skin, over the meat, and inside the cavity.
- Tie the chicken legs and wings with kitchen twine so it holds its shape and doesn't fall apart during cooking.
- Wrap it tightly with plastic wrap.
- Leave it to marinate in the refrigerator overnight, or for at least an hour depending on your available time.
💠2-Onion Daghmira & Chicken Preparation Method
- In a pot, heat ½ cup of the olive oil and vegetable oil blend. Add the thinly sliced onions, cutting them against the grain.
- Add the onions along with any remaining marinade from the chicken.
- Cover and stir occasionally until the onions become soft, translucent, golden, and almost melted (about 20 minutes or more).
- Place the chicken in the pot and let it sear for 25 minutes, turning it occasionally to brown on all sides.
- You will notice the onions starting to melt and the chicken taking on a light golden color; this means you are on the right track!
- Note: This searing method makes the chicken much more flavorful and allows it to absorb the seasoning deeply, rather than just being boiled in water and spices.
- Add the quarter preserved lemon, ¾ liter of hot water, the bouquet of parsley and coriander, the Smen, and ½ saffron bouillon cube (optional) or a pinch of natural saffron threads.
- Turn the chicken onto its breast and bring to a boil over medium heat for 30 minutes
- Cover the pot, leaving a small gap between the lid and the pot to allow some steam to escape, which keeps the chicken skin intact.
- Note: After 30 minutes, pierce the chicken breast and thigh with a wooden skewer. If no juices run out, the chicken is fully cooked.
- Carefully remove the chicken using a plate as support so it doesn't fall apart.
- Place it on parchment paper in a baking tray.
- Let it cool completely so the skin adheres tightly to the meat, which ensures a perfect, even crispiness.
- Brush the chicken with a little oil or butter and roast it in a preheated oven at 180°C for about 20 minutes until golden brown.
- Keep the roasting process until right before serving so it stays hot.
- For the onion sauce (gravy): Scoop out the liquid broth into a separate bowl and set it aside, as you will need it later.
- Remove the bouquet of parsley and coriander, squeezing it between two spoons to extract all the flavor back into the pot.
- Let the remaining onions simmer (Daghmira process for Djaj mhamar ) over medium-to-low heat for about half an hour, stirring constantly,
- until the water completely evaporates and only the onions and oil remain.
- This separation of oil is the ultimate secret to a perfect Daghmira.
- Now, pour the reserved broth back over the concentrated Daghmira and stir well.
- Add the red olives and the pre-boiled, chopped chicken liver.
- To learn how to prepare the liver, Method 1 click here.
- Simmer the pot for about 15 minutes over low heat until all the flavors meld together, the olives release their distinct taste, and the liver is fully cooked.
💠3- Serving Method Djaj mhamar
- On a large serving platter or a Moroccan Tagine, spread the Daghmira sauce along with the olives and liver.
- Place the roasted chicken right in the center.
- Don't forget to remove the kitchen twine used to tie the chicken before serving.
- Garnish with strips of preserved lemon.
- Accompany the dish with a rice, mayonnaise, and tuna salad.
- Serve alongside French fries, a traditional Moroccan tomato salad, fresh bread, and drinks.
Notes
- While you can prepare the Daghmira using the traditional festive catering method, the version we provided here is simplified. It is slightly different and perfectly suited for a regular lunch, dinner, close guests, or family meals, but not for formal occasions or weddings.
- We accompany this dish with a rice, tuna, and mayonnaise salad, a traditional Moroccan tomato, cucumber, and onion salad, French fries, and olives. Of course, don't forget the fresh bread and soft drinks!
- For foreigners or alternative preferences for Djaj mhamar : You can easily cook chicken thighs or breasts instead of a whole chicken using the exact same method, depending on each person’s favorite cut
- For serving Djaj mhamar : You can either present the chicken on one large family platter, or serve it in individual plates with the Daghmira sauce offered on the side in gravy boats (sauce boats) for easier serving.