[ENG] Festive Delight: Moroccan Roast Chicken (Djaj Mhammer) | Flavors of Morocco

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides a similar color and is more affordable.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Thighs are less expensive and remain juicy.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and add crunch.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Figs are often cheaper and provide a unique flavor.

Examine the chicken to ensure it is clean and remove any impurities.

Put salt in hands to help grab and remove fat pieces or veins from the chicken.

Squeeze lemon juice outside and inside the chicken, then place lemon pieces inside.

Rub the chicken with salt and set aside to rest for salt and lemon to penetrate the skin.

Rinse the chicken to remove salt and lemon, then drain in a sieve.

Prepare the chicken marinade with garlic, a little salt, ground ginger, black pepper, and ground turmeric.

Soak saffron threads in water and add to the marinade.

Tie the chicken thighs with kitchen twine or toothpicks if necessary.

Chop the onion and wash it, then add oil and butter to the pot and sauté the onion.

Place the chicken in the pot after sautéing the onions and spices, then add water around the chicken.

Prepare a bouquet of parsley and cilantro, tie with kitchen twine, and add to the pot.

Add a small piece of preserved lemon, chopped finely, to the pot.

Add smen (fermented butter) and olive oil to the pot.

Cook the chicken, stirring occasionally and flipping it to cook evenly, adding a bit of water if necessary.

Once cooked, place the chicken on a baking sheet and remove the bouquet of herbs.

Stir the sauce while crushing the onions with the back of a spoon until thick.

Brush the chicken with butter, remove toothpicks, and bake in a preheated oven at 180°C / 356°F.

Once golden brown, remove the chicken from the oven and use preserved lemon for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens