Moroccan Djaj Mhmr: Ingredients and Preparation Method
Djaj Mhmr (translated as “roasted chicken”) is a classic Moroccan dish known for its rich flavors, golden-brown color, and melt-in-your-mouth texture. This dish is often served during celebrations or family gatherings and pairs beautifully with bread and a side of zesty olives or preserved lemons.
Ingredients for Moroccan Djaj Mhmr:
For the Marinade (Charmoula):
- Chicken: 1 whole chicken (about 1.5 kg), cleaned.
- Garlic: 4 cloves, minced.
- Fresh parsley and cilantro: A handful, finely chopped.
- Ground turmeric: 1 teaspoon.
- Ground ginger: 1 teaspoon.
- Paprika: 1 teaspoon.
- Ground cumin: 1 teaspoon.
- Saffron threads: A pinch, soaked in 2 tablespoons of warm water.
- Salt and pepper: To taste.
- Olive oil: 3 tablespoons.
- Lemon juice: 2 tablespoons.
For Cooking:
- Onions: 2 large, finely sliced.
- Preserved lemons: 1-2, quartered.
- Green or black olives: A handful.
- Water: About 1 cup.
- Butter or smen (fermented butter): 1 tablespoon (optional, for richer flavor).
Preparation Method:
1. Marinating the Chicken:
- In a large bowl, mix the garlic, parsley, cilantro, turmeric, ginger, paprika, cumin, saffron water, salt, pepper, olive oil, and lemon juice to make the charmoula marinade.
- Rub the marinade all over the chicken, including under the skin for maximum flavor.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
2. Cooking the Chicken:
- In a large pot or Dutch oven, heat a little olive oil over medium heat.
- Add the sliced onions and sauté until soft and golden.
- Place the marinated chicken on top of the onions and pour any remaining marinade into the pot.
- Add the water, preserved lemons, and olives.
- Cover the pot and cook over medium-low heat, basting the chicken occasionally with the cooking liquid, for about 45-60 minutes, or until the chicken is tender.
3. Roasting the Chicken:
- Preheat the oven to 200°C (400°F).
- Remove the chicken from the pot and place it on a baking tray.
- Brush it with butter or smen for added flavor and a golden glaze.
- Roast in the oven for 10-15 minutes, or until the skin is crisp and golden brown.
4. Preparing the Sauce:
- While the chicken roasts, reduce the sauce in the pot over medium heat until it thickens. Stir occasionally to prevent burning.
Tips for Perfect Djaj Mhmr:
- Marination is key: The longer the chicken marinates, the more flavorful it will be.
- For a smoky touch: Add a small piece of charred lemon to the sauce while cooking.
- Serve with bread: Moroccan khobz is ideal for soaking up the delicious sauce.
Serving Moroccan Djaj Mhmr:
Place the roasted chicken on a serving platter, surrounded by the reduced onion sauce, olives, and preserved lemons. Garnish with a sprinkle of fresh parsley or cilantro. Serve warm, accompanied by fresh bread for a meal that’s both comforting and indulgent.
Moroccan Djaj Mhmr is a testament to the art of blending spices and techniques. It’s a dish that captures the essence of Moroccan cuisine—flavorful, aromatic, and made to be shared. Try it for your next special occasion!
