Moroccan chicken daghmira recipe
Hi everyone, it is Friday, my favorite day of the week. I woke up early today, as usual. The clock was ticking 7:30 AM, and I found myself in a race against time with my son. He, on the other hand, was waking up so slowly, as if he had all the time in the world. "Hurry up, you’ll be late, eat your breakfast!" It is just the typical daily routine for every mom out there, isn’t it?
I usually delay my own breakfast until my son leaves for school. That is when I can finally sit down, relax, and truly enjoy my cup of coffee before starting the household chores. Right now, I am writing this post from my small kitchen. If you are new here or visiting my blog for the first time, welcome. I am Nouriel, a mom and a homemaker. I love sharing my daily life with all its simple details, and I am honestly so happy to have you in my humble corner.
what is chicken Deghmira?
Today's recipe is a classic Moroccan masterpiece. It is the famous dish served at parties, weddings, Eids, and big family gatherings. We make it with so much love and attention to detail. It is basically roasted chicken served with a very rich, thick, and delicious onion-based sauce called Deghmira. The secret to this dish lies in two things: first, the chicken marinade, and second, how you prepare the sauce. I will try to keep the ingredients as simple as possible. As I always tell you, my recipes are not about "prestige" or being perfect, they are just the meals I cook in my home in my own simple way.
This recipe is enough for four people. Let’s get into the ingredients and the method.
What You Will Need for Moroccan Chicken
To get that authentic flavor, you need a few specific spices and high-quality ingredients. Here is what I used:
One medium-sized whole chicken, cleaned very well with lemon and salt.
Four large onions, finely chopped, this is the essential base for our Deghmira.
A small bunch of fresh parsley and cilantro, finely chopped.
Three cloves of garlic, crushed.
A teaspoon of ginger, a teaspoon of turmeric, and a pinch of black pepper.
A little bit of saffron threads if you have them, it adds a great color and smell.
Preserved lemon, we use the pulp for the marinade and the skin for decoration.
Pure olive oil, I personally prefer using only olive oil for its health benefits and rich taste.
A teaspoon of Smen. For those who don't know, Smen is a traditional Moroccan fermented butter with a very strong, salty, and unique aroma. If you cannot find Smen, you can easily replace it with "Zebda Beldia" or high-quality farmhouse butter to get a similar traditional richness.
Boiling water, this is very important for the broth.
Some green olives and red olives for garnish.
Preparing the Chicken Marinade (The Charmoula)
chermoula chicken recipe
In a large bowl, I start by making the "Charmoula". I mix the garlic, the chopped herbs, the ginger, turmeric, black pepper, the pulp of the preserved lemon, and the Smen (or farmhouse butter). I add a little bit of water to combine everything into a paste. I rub this mixture all over the chicken, making sure to get it under the skin and inside the cavity. If you have time, let the chicken sit in this marinade for at least an hour, or even overnight in the fridge. This ensures the flavors go deep into the meat.
How to Cook the Perfect Deghmira Sauce?
In a big pot, I place the marinated chicken and add the chopped onions. I pour in the olive oil and let everything sauté for a few minutes. Now, the key step is to add enough boiling water to act as a broth for the chicken to cook in. Always use boiling water to keep the temperature consistent and the chicken tender. Once the chicken is fully cooked, I carefully take it out of the pot.
Now comes the part that requires a bit of love and patience: the Deghmira. I keep the onions and the remaining broth in the pot on low heat, stirring constantly. You have to stay next to it and keep stirring until the water evaporates and the onions turn into a thick, dark, and silky sauce. This slow cooking process is what makes the sauce so special.
While the sauce was thickening, I brushed the chicken with a little bit of butter and put it in the oven until it turned beautifully golden and crispy on the outside. For the final touch, I fried some potatoes to serve as a side. In Morocco, we love serving this dish with French fries on top and some boiled eggs, just like in the picture I shared. It adds such a nice look and makes the meal feel complete. I also added some olives and slices of preserved lemon for that extra tang.
As we say in Morocco, "Besaha wa Raha", which means health and comfort to you. It was a hearty and wonderful meal. I really hope you try making chicken this way, I am certain you will love the deep flavors.
Please tell me in the comments, have you ever tried Moroccan food before? Share your thoughts and your own cooking tips with me too. I love discovering different cultures and stories through food.
This was Nourell, sending you lots of "sparkle doses" from my kitchen to yours
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This sounds soooo good! While I'm waiting for my chickens to get big enough to process, can you tell me a bit more about the preserved lemon? I think I'd have to try to make some, but googling there seems to be so many different ways to do it. How are they preserved where you are?
ReplyDeleteHi! 🤗 I am so thrilled that you liked the recipe, and I’m excited for you to process your own chickens soon، nothing beats home-raised chicken!
DeleteIn Morocco, preserved lemons (we call it "Hamed M'syer") are a staple in our kitchen, especially for getting that rich, authentic flavor in Roasted Chicken. The traditional Moroccan method is very simple but requires patience. We don't use water or vinegar at all, the lemons are preserved strictly in their own juices and salt.
Here is how we traditionally make them where I am:
What you need:
Small, thick-skinned lemons (preferably organic, well-washed, and dried).
A lot of coarse salt (kosher or sea salt).
A clean, sterilized glass jar with a tight lid.
The Method:
Cut the lemons: Slice each lemon from the top lengthways into quarters, but do not cut all the way through. Keep the base attached so the lemon stays in one piece but opens up like a flower.
Stuff with salt: Generously stuff the inside of each lemon with about one tablespoon of coarse salt. Don't be afraid of using too much salt; it's the preservative.
Pack the jar tightly: Place the salted lemons into the glass jar. Use your hands to press them down very firmly. Pressing them is crucial because it forces the lemons to release their natural juices.
Fill it up: Keep layering and pressing the lemons until the jar is completely packed and the extracted lemon juice fully covers all the lemons. If the juice doesn't cover them entirely, squeeze some extra fresh lemon juice on top.
The Waiting Time: Close the jar tightly and leave it in a dark, cool cupboard. Shake the jar every few days during the first week to distribute the salt.
After about 4 to 5 weeks, the skins will become soft, translucent, and the liquid will turn into a thick, beautiful syrup. That's when they are ready! For Moroccan chicken, we mostly use the intensely flavorful skin (finely chopped) and sometimes a bit of the salty pulp.
I really hope you try making them this way. Let me know how it goes when you do! Sending you lots of sparkle doses