A treasured gem of Moroccan cuisine, this dish pairs juicy, slow-cooked chicken with daghmira—a velvety onion-based sauce enriched with spices, chicken liver, and olives. The magic lies in patiently caramelizing the onions until they transform into a fragrant, savory paste that clings beautifully to every bite.
Ingredients
For the Chicken:
1 whole chicken (1.5–2 kg)
2 large onions, finely chopped
½ cup olive oil
¼ cup neutral vegetable oil
1 tbsp smen (aged Moroccan butter)
1 tsp salt
1 tsp ground black pepper
1 tsp ground turmeric
1 tsp ground ginger
½ tsp saffron threads, soaked in a little hot water
1 preserved lemon, cut into quarters
4 garlic cloves, crushed
1 small bunch each of fresh parsley and cilantro, tied together
For the Daghmira:
Cooked onions from the chicken pot
250 g chicken liver
½ cup red olives
¼ cup green olives
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Method
1. Prepare the Chicken
Rinse the chicken well using salt and vinegar, then pat dry.
1.Combine ginger, turmeric, salt, pepper, smen, saffron, and garlic with a splash of water to form a paste.
Massage this mixture all over the chicken, ensuring it’s well-coated inside and out.
Tie the legs with kitchen twine to help it keep its shape while cooking.
2. Cook the Chicken
In a large heavy pot, place the chicken along with chopped onions, both oils, and preserved lemon.
Add just enough water to cover the chicken halfway, then drop in the tied herbs.
Bring to a gentle boil, lower the heat, cover, and simmer for 45–60 minutes, turning occasionally.
2.Once fully cooked, carefully remove the chicken and set aside.
3. Make the Daghmira Sauce
Chop the chicken liver into small pieces and add them to the pot.
Raise the heat to medium-high, stirring continuously to prevent sticking.
Allow the sauce to thicken as the onions break down into a deep brown, smooth paste.
3.Stir in the red and green olives and cook for a few more minutes.
4. Finish and Serve
4.Brush the chicken with melted butter and smen for extra flavor.
Roast in a hot oven or under the broiler until the skin turns golden and crispy.
Place the chicken on a serving platter and generously spoon the daghmira around it.
Garnish with extra preserved lemon wedges and olives.