Dajaj M'hammer Bil Zaytoun Wa Hamed Marqad: Imperial Saffron Chicken with Preserved Lemon & Verdant Olives
Embark on a culinary journey to the heart of Morocco with this regal rendition of Dajaj M'hammer. This dish is a symphony of flavors and aromas, where succulent chicken is slow-braised to perfection, absorbing the intricate dance of golden saffron, earthy turmeric, and the legendary Ras el Hanout. The vibrant zest of house-made preserved lemons cuts through the richness, while plump, verdant Moroccan olives add a briny counterpoint, creating an exquisite balance. Each bite unveils tender, fall-off-the-bone chicken bathed in a luxuriously aromatic sauce, a testament to the timeless elegance of Moroccan gastronomy.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole chicken1.5 kg (about 3.3 lbs), cut into 8 pieces
- Yellow onions2 large, finely chopped
- Garlic cloves6 , minced
- Fresh ginger2 inch piece, grated
- Preserved lemons2 , pulp removed, rind thinly sliced
- Green Moroccan olives1 cup (pitted)
- Saffron threads0.5 teaspoon, steeped in 1/4 cup hot water
- Ground turmeric1.5 teaspoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Ras el Hanout2 teaspoons
- Fresh cilantro0.5 cup, finely chopped
- Fresh parsley0.5 cup, finely chopped
- Olive oil4 tablespoons
- Chicken broth2 cups
- Salt1 teaspoon (or to taste, adjust for preserved lemons)
- Black pepper0.5 teaspoon
- Argan oil1 teaspoon (for finishing, optional)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
In a large bowl, combine 2 tablespoons of olive oil, half of the minced garlic, half of the grated ginger, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1 teaspoon of Ras el Hanout, half of the chopped cilantro, half of the chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the chicken pieces and massage the marinade thoroughly into the chicken. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 2Step 2
Heat the remaining 2 tablespoons of olive oil in a large tagine or heavy-bottomed Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 8-10 minutes.
- 3Step 3
Add the remaining minced garlic and grated ginger to the pot and cook for another 2 minutes until fragrant.
- 4Step 4
Remove the chicken from the marinade, reserving any excess marinade. Brown the chicken pieces in the pot in batches, if necessary, for 3-4 minutes per side, until lightly golden. Remove the chicken and set aside.
- 5Step 5
Deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom. Add the remaining 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1 teaspoon of Ras el Hanout, and the reserved marinade. Stir for 1 minute until aromatic.
- 6Step 6
Return the chicken to the pot. Pour in the saffron-infused water, the remaining chicken broth, and the thinly sliced preserved lemon rinds. Bring to a gentle simmer.
- 7Step 7
Cover the tagine or Dutch oven and reduce the heat to low. Let it gently simmer for 1 hour and 30 minutes, or until the chicken is incredibly tender and easily pulls from the bone.
- 8Step 8
After 1 hour and 30 minutes, stir in the green Moroccan olives, remaining chopped cilantro, and parsley. Continue to cook, uncovered, for another 10 minutes to allow the flavors to meld and the sauce to slightly thicken.
- 9Step 9
Taste and adjust seasoning with salt and pepper as needed, keeping in mind the saltiness of the preserved lemons and olives. For an extra touch of luxury, drizzle with a teaspoon of argan oil just before serving.
- 10Step 10
Serve hot, traditionally with warm khobz (Moroccan bread) or couscous, allowing guests to soak up the rich, aromatic sauce.
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Recipe Details
Cost Indicator
Gourmet ingredients or slow cooking. Ideal for celebration feasts.