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roasted chicken
Traditional Roasted Chicken with Daghmira
Moroccan cuisine is world-renowned for its complex flavors and aromatic spices, and Djaj Mouamar (Roasted Chicken with Daghmira) stands as the crown jewel of festive dishes. Whether served at weddings or family gatherings, this dish is a masterclass in slow-cooking and seasoning.
1. Preparation: The Secret is in the Cleaning
The journey to a perfect Moroccan chicken starts long before the stove. To ensure a clean, fresh taste, the chickens must be thoroughly washed with salt, vinegar, and ginger powder. This traditional cleaning method removes any unwanted odors and prepares the skin to absorb the marinade. For the best results, the chicken should be left to drain until completely dry.
2. The Chermoula (Marinade)
The heart of this dish lies in the "Chermoula." To prepare enough for two chickens, you will need a finely chopped blend of parsley and cilantro, mixed with 10 cloves of minced garlic and the pulp of one preserved lemon (Hamed Mrakad).
The spice profile is rich and warming:
- Ginger and Turmeric: 2 tablespoons each for depth and color.
- Black Pepper: 1.5 tablespoons for a gentle heat.
- Smen: 1 tablespoon of Moroccan aged butter for that signature fermented tang.
- Saffron: A pinch of real saffron threads for luxury.
- Besibisa: Half a teaspoon of mace (nutmeg husk) to provide an authentic "royal" aroma.
- Olive Oil: Half a cup to bind the mixture.
3. The Marinating Process
For the flavors to penetrate deep into the meat, the marinade is rubbed between the skin and the flesh and inside the cavity. The golden rule is patience: letting the chicken rest for 12 to 24 hours in the refrigerator transforms the texture and taste.
4. Cooking and "Daghmira" Mastery
After tying the legs to maintain a beautiful shape, the chicken is seared in a pot with olive oil. Then, 8 finely chopped onions are added along with extra spices and water.
Once the chicken is tender, it is removed, brushed with butter, and roasted in the oven until it achieves a deep, golden-brown crispiness. Meanwhile, the sauce is reduced over low heat. This process, known as making the Daghmira, involves constant stirring until the onions caramelize into a thick, jam-like consistency where the oil separates from the sauce.
5. Presentation
The dish is traditionally served on a large platter, with the roasted chicken placed in the center, smothered in the rich Daghmira sauce, and garnished with red olives and crispy French fries. It is a celebration of texture—crunchy on the outside, succulent on the inside.
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