Poultry

Djaj Mhamer with Dghmira (Moroccan Roast Chicken with Onion-Saffron Gravy & Olives)

Name: Djaj Mhamer with Dghmira (Moroccan Roast Chicken with Onion-Saffron Gravy & Olives)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4-6
Cuisine: Moroccan
Ingredients: 1 whole chicken (approx. 1.5 kg), cleaned with salt and lemon; 5 garlic cloves, finely minced; 1 bunch fresh coriander and parsley, finely minced; 1 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp crushed saffron threads; 1/2 tsp smen (aged fermented butter); Rind of 1/2 preserved lemon, finely minced (reserve the other half for garnish); 1 tsp salt and 1/2 tsp black pepper; 3 tbsp water (to loosen marinade); 1.5 kg yellow onions, finely chopped or grated; 80ml olive oil; Chicken liver (optional, finely diced to enrich the sauce); 150g Moroccan red or purple olives (Meslalla); Preserved lemon peel strips, for garnish; 1 tbsp butter or oil (for browning the chicken)

The classic Moroccan wedding and banquet dish: golden roast chicken served in an intensely reduced, velvety onion-saffron gravy (dghmira) with red olives and preserved lemon.

Golden roasted Moroccan chicken surrounded by rich onion dghmira gravy and red olives

Prep

30 minutes

Cook

1 hour 15 minutes

Servings

4-6

Difficulty

Medium

Djaj Mhamer with Dghmira is the undisputed standard of Moroccan hospitality. Whether attending a grand Moroccan wedding in Marrakech or gathering for a Sunday family lunch, this dish is the benchmark against which celebratory cooks are judged.

The chicken is first poached in a saffron and onion broth until tender, then roasted in the oven until crisp and mahogany. Meanwhile, the onion sauce is painstakingly reduced over heat until it transforms into dghmira — an intensely fragrant, thick golden-brown sauce punctuated with tart preserved lemon rind and briny purple olives.

Ingredients

For the Chicken & Chermoula Marinade

1 whole chicken (approx. 1.5 kg), cleaned with salt and lemon
5 garlic cloves, finely minced
1 bunch fresh coriander and parsley, finely minced
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp crushed saffron threads
1/2 tsp smen (aged fermented butter)
Rind of 1/2 preserved lemon, finely minced (reserve the other half for garnish)
1 tsp salt and 1/2 tsp black pepper
3 tbsp water (to loosen marinade)

For the Rich Onion Dghmira Sauce

1.5 kg yellow onions, finely chopped or grated
80ml olive oil
Chicken liver (optional, finely diced to enrich the sauce)
150g Moroccan red or purple olives (Meslalla)
Preserved lemon peel strips, for garnish
1 tbsp butter or oil (for browning the chicken)

Instructions

1
In a bowl, mix the minced garlic, chopped herbs, ginger, turmeric, saffron, smen, minced preserved lemon peel, salt, pepper, and 3 tbsp water to form a fragrant chermoula paste.
2
Rub the chermoula all over the chicken, both inside the cavity and underneath the skin of the breasts and thighs. Tie the legs together with kitchen string. Let marinate for at least 1 hour (or overnight in the fridge).
3
In a large heavy pot, heat the olive oil over medium heat. Place the chicken breast-side down. Add the chopped onions around the chicken. Sauté for 10 minutes, turning the chicken gently once to seal the meat without tearing the skin.
4
Add 250ml warm water, cover, and cook over medium-low heat for 40-45 minutes, turning the chicken occasionally, until cooked through and tender.
5
Carefully transfer the chicken to a baking tray. Brush with melted butter and roast under the oven broiler at 200°C (400°F) for 10-12 minutes until the skin turns deep golden and blistered.
6
Make the Dghmira: While the chicken is browning, keep the onions simmering in the pot over medium-high heat. Add the diced liver if using. Stir continuously with a wooden spoon for 20-25 minutes as the water evaporates and the onions caramelize in their oil into a glossy, thick, deep golden marmalade (*dghmira*).
7
In the final 5 minutes of cooking, stir in the rinsed red olives and preserved lemon strips.
8
To serve: Spoon the thick, fragrant onion dghmira onto the center of a warm platter. Place the golden roast chicken on top. Garnish with the olives and preserved lemon quarters. Serve with warm crusty bread.

Tips

The secret to genuine wedding-style dghmira is continuous stirring at the end — you must allow the water to completely evaporate so the onions fry gently in the rendered oil, turning rich and thick.
Cleaning the chicken beforehand with coarse salt, flour, and fresh lemon juice ensures a clean taste and crispy skin.
Moroccan red olives (Meslalla) have a distinct cured, fruity flavor that balances the rich onion gravy.

Questions About This Recipe

What is 'Dghmira'?

Dghmira refers to the deeply caramelized, thick onion and spice reduction that forms the gravy in Moroccan banquet cooking. It requires generous amounts of onions cooked down until all water is gone and only concentrated flavor remains.

Can I make this with chicken pieces instead of whole chicken?

Yes, bone-in chicken thighs and drumsticks work wonderfully and follow the exact same poaching and browning method.