Djej Mhamer (Moroccan Roast Chicken with Cumin, Paprika and Saffron)
Local name: دجاج محمر
In short: Whole chicken braised in a spiced onion sauce, then roasted until the skin turns deep golden, served with the buttery onion sauce spooned over. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 660 kcal
Djej mhamer means browned chicken in Moroccan Arabic, and the name suits a bird that is cooked twice. First it simmers in a pot with onion, garlic, cumin, paprika, ginger and saffron until tender, then it goes into the oven so the skin turns deep red-gold. The onions melt into a small amount of rich sauce, which is spooned over each plate. Bread, rice or fried potatoes are the usual partners.
Instructions
- Mix half of the grated onion with the garlic, butter, oil, cumin, paprika, ginger, turmeric, pepper, saffron water and salt into a paste. Rub it over the chicken, including under the breast skin, and leave for 30 minutes.
- Set the chicken breast side up in a heavy pot with the remaining onion and the water. Bring to a simmer, cover and cook over low heat for 45 minutes, until nearly tender.
- Heat the oven to 220°C (425°F). Lift the chicken into a roasting tin and spoon a few tablespoons of the onion sauce over it.
- Roast for 25 to 30 minutes, basting once, until the skin is deep golden and the thickest part of the thigh reaches 74°C (165°F).
- Meanwhile, boil the sauce in the pot, uncovered, for 10 to 15 minutes, until thick and jammy and the oil rises to the surface.
- Carve the chicken, spoon the onion sauce over it and sprinkle with cilantro.
Tips
- For a faster version, use 8 bone-in thighs and drumsticks in place of a whole chicken. Simmer them for 30 minutes and roast for 20.
- Do not skip the paprika and saffron, which give the red-gold color. Baste the skin with a spoonful of the onion sauce halfway through roasting for a deeper finish.
Questions and answers
What is the difference between djej mhamer and djej mqualli?
Djej mhamer is browned in the oven and has a rich red, onion-heavy sauce with paprika and cumin. Djej mqualli is a golden stew colored by ginger and turmeric and finished with olives and preserved lemon.
Can I make djej mhamer with chicken pieces?
Yes. Use bone-in thighs and drumsticks, simmer them for 30 minutes, then roast for 20 minutes until the skin is browned and the meat reaches 74°C (165°F).
What do you serve with djej mhamer?
Moroccan families often serve it with bread, rice or fried potatoes and a salad. The onion sauce should be spooned over everything.
How long does it take to make Djej Mhamer (Moroccan Roast Chicken with Cumin, Paprika and Saffron)?
About 1 h 50 min in total: 20 min of preparation and 1 h 30 min of cooking.
How many calories are in Djej Mhamer (Moroccan Roast Chicken with Cumin, Paprika and Saffron)?
About 660 kcal per serving, with 42 g of protein, 12 g of carbohydrates and 48 g of fat. These values are estimates.
Nutrition per serving
| Calories | 660 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 12 g |
| Fat | 48 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
