Djaj Mhammer, a rich and aromatic Moroccan roast chicken, is a dish known for its beautifully golden, crispy skin and deeply spiced, tender meat, with an incredibly delicious sauce.
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Djaj Mhammer
Moroccan cuisine is a melting pot of Berber, Arab, and Mediterranean influences, and Djaj Mhammer is a perfect example of this fusion. “Mhammer” translates to “roasted” or “grilled” in Arabic, and refers to the final step in today’s recipe. We either brown the chicken in a pan or oven-roast it for a crispy finish.
This dish is often prepared with a spice blend (chermoula) that includes saffron, ginger, turmeric, and cinnamon – ingredients that have been used in Moroccan cooking for centuries.
Djaj Mhammer a dish often a dish reserved for celebrations, feasts, and family gatherings. It pairs the warmth of aromatic spices with the richness of butter or smen (fermented butter), creating a depth of flavour that is both comforting and luxurious.
Ingredients Used in Djaj Mhammer
The rich and complex flavour of Djaj Mhammer comes from a carefully balanced selection of spices and aromatics. The key ingredients include:
- Chicken – Traditionally a whole chicken, but you can use thighs or drumsticks.
- Onions – Slow-cooked to create a deeply flavourful sauce.
- Saffron – Adds a luxurious aroma and vibrant colour.
- Ginger – Provides warmth and depth to the dish.
- Turmeric – Enhances the colour and earthy undertones.
- Cinnamon – Balances the savoury elements with a hint of sweetness.
- Garlic – Infuses the chicken with additional flavour.
- Smen (Fermented Butter) – Optional but adds authenticity and richness.
- Lemon Juice – Lends a slight tang and brightness.
- Olive Oil – Used for both marinating and cooking.
- Salt and Pepper – Essential for seasoning.
- Roasted Almonds – Often used as a garnish for added texture.
- Fresh Coriander – A fragrant finishing touch.
Smen
Smen, a preserved butter found in Morocco and other parts of North Africa, is a tradition that dates back centuries.
You can read more about it and also try your hand at making smen at home here.
How to Serve Djaj Mhammer
We would traditionally serve this Moroccan roast chicken with the exquisite sauce it’s cooked in (called daghmira), with whole, blanched or toasted almonds, red olives and slices of preserved lemon.
So how would you enjoy this beautiful ensemble? You can enjoy it with freshly baked khobz (bread), couscous or the very popular, french fries.
The fries are usually dropped on the chicken itself, if that’s what you’re serving this chicken with.
A side salad or some steamed vegetables will complete the meal.
There you go. Djaj Mhammer is more than just a roast chicken – it’s a celebration of Moroccan culinary heritage. Whether prepared for a festive occasion or a comforting weekend meal, this dish promises an unforgettable experience rich in tradition and taste. Give it a try and let me know what you think!
Lin xx
Djaj Mhammer (Moroccan Roast Chicken)
Ingredients
Chicken + Marinade
- 1 medium chicken about 1.5 kg / 3-4 lbs
- 1 pinch saffron
- 1 pinch pinch of salt (for the saffron)
- 2 Tbsp hot water (for the saffron)
- 2 Tbsp lemon juice
- 1 garlic crushed
- 1 tsp turmeric
- 1 tsp ground ginger
- ½ tsp sweet paprika
- ½ tsp black pepper
- 1 tsp salt
The Sauce (Daghmira)
To Serve
- blanched almonds
- olives red ones are traditional
- thinly sliced preserved lemon skin
Instructions
Make the Chermoula (Marinade) & Marinate the Chicken
- Crush the saffron with some salt and soak in hot water for 5 minutes.1 pinch saffron , 1 pinch pinch of salt (for the saffron), 2 Tbsp hot water (for the saffron)
- Do all your other prep work: crush the garlic, chop the onion and herbs. Chop the chicken livers, if using.Slice half a preserved lemon without its pulp, for ganish.
- Add all the other marinade ingredients to the saffron and mix well.2 Tbsp lemon juice, 1 garlic, 1 tsp turmeric, 1 tsp ground ginger, ½ tsp sweet paprika, ½ tsp black pepper, 1 tsp salt
- Marinade the chicken for a minimum 2 hours, overnight if you can.1 medium chicken
Let's Get Cooking
- Fry the onions in the olive oil and butter on medium heat for 2 minutes. Stir in the garlic.2 Tbsp EV olive oil, 1 Tbsp butter, 2 large onions, 2 cloves garlic
- Place the chicken over the onion mix and add all the ingredients as you see in the video, including the smen, if using. Cover and cook on simmer for 1 hour.2 chicken livers, 3 stalks parsley, 3 stalks coriander leaves, ½ a preserved lemon, 375 ml water, 1 tsp smen
- Place the chicken in a baking dish and roast. uncovered, at 220℃ (430℉ / 200℃ Fan) for 20 – 30 minutes until browned to your liking. Rest for 10 minutes before serving.
- While the chicken is roasting, reduce the sauce on medium, until you have a thick daghmira (sauce).
- Serve the roast chicken with the sauce around it, and the olives, almonds and the preserved lemon slices.blanched almonds, olives, thinly sliced preserved lemon skin
