Grilled chicken in the authentic Moroccan style, an indescribable taste
Introduction: The Soul of Moroccan Celebrations
Among the many jewels of Moroccan cuisine, Moroccan Roasted Chicken, known as Djej Mhammer, holds a special place in every Moroccan home. Served during weddings, Eid, and family gatherings, this dish combines golden, crispy skin with richly spiced meat. It’s a celebration of tradition, flavor, and hospitality.
What Is Djej Mhammer?
Djej Mhammer means "roasted chicken" in Moroccan Arabic. It’s first slow-cooked in a fragrant spice and onion sauce, then crisped in the oven or skillet. The result is tender meat with deeply flavorful skin—pure comfort and elegance on one plate.
The Cultural Importance
This dish is more than food—it's tradition. It represents celebration, pride, and care for guests. Served with khobz, olives, and preserved lemon, Djej Mhammer is a true symbol of Moroccan hospitality.
Key Ingredients
- 1 whole chicken (skin-on, bone-in)
- 2 onions (grated)
- 2 tbsp olive oil + 1 tbsp smen (or butter)
- 2 cloves garlic (crushed)
- 1/2 tsp each of turmeric, white pepper
- 1 tsp ground ginger
- Salt, saffron threads (optional)
- Preserved lemon slices
- Green or purple olives
- Fresh parsley and coriander
Preparation Steps
1. Marinate the Chicken
Rub chicken with a mix of grated onion, garlic, lemon juice, smen, spices, and saffron water. Cover and refrigerate for 4 hours or overnight.
2. Cook Slowly in Sauce
Place chicken and marinade in a pot with 1 cup water. Simmer covered for 1.5 hours, adding olives and lemon slices near the end. The sauce should reduce into a rich onion base (daghmira).
3. Roast or Pan-Fry
Remove chicken and roast in the oven at 200°C (390°F) for 15–20 minutes or pan-fry until golden and crisp.
4. Serve with Flair
Serve chicken on a platter with daghmira sauce, olives, preserved lemon wedges, and parsley. Best enjoyed with Moroccan bread.
Health Benefits
- Ginger & turmeric: anti-inflammatory
- Saffron: supports mood and heart health
- Garlic: immune booster
- Olive oil & herbs: full of antioxidants
Modern Variations
- Stuffed chicken (almonds, vermicelli, or fruits)
- Grilled for BBQ-style flavor
- Slow-cooked in a crockpot
- Vegan version with seitan or mushrooms
Tips for Perfect Results
- Marinate overnight if possible
- Use real saffron for depth
- Let the sauce reduce properly
- Garnish before serving
FAQs
- Can I use chicken breasts only? Yes, but bone-in is better for flavor.
- Is smen necessary? Not mandatory—use ghee or butter.
- Can I make it spicy? Add cayenne or harissa to taste.
- How is this different from chicken tagine? Tagine is stewed only; Djej Mhammer is both stewed and roasted.
- How to store leftovers? Airtight container in fridge for 3 days.
Final Thoughts: A Dish Worth Celebrating
Moroccan Roasted Chicken (Djej Mhammer) is a culinary journey of flavor, history, and emotion. Whether for a feast or a cozy dinner, this dish connects you to the soul of Morocco—bite after delicious bite.
