Djaj mhammer
Saffron butter roast chicken
Djaj mhammer: whole chicken poached in saffron butter and spices, then roasted golden
MoroccanMhammer means reddened or browned, and that final colour is what sets this Rabat and Fez favourite apart from a tagine. The bird is first poached in a little water with butter, garlic, saffron, cumin and paprika, so the meat soaks up the spices and stays juicy, then it goes into a hot oven to crisp and turn burnished while the cooking liquid reduces into a rich, buttery sauce. Moroccan families serve it at weddings and on Eid with olives, preserved lemon, fried or roasted potatoes and bread. Chef's tip: keep the poaching liquid at a gentle shiver, not a boil; boiling tightens the meat and the skin splits before it ever browns.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 ½ lb whole chickentrussed
- 2 ⅛ oz butter
- 1 oniongrated
- 4 garlic clovescrushed
- 1 pinch saffron threadscrumbled into 2 tbsp warm water
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground ginger
- ½ tsp ground white pepper
- ¼ tsp ground turmeric
- 1 ½ tsp salt
- 4 tbsp coriander and parsleyfinely chopped
- 2 cups water
To serve
- 2 ⅞ oz green or violet olives (optional)rinsed
- 1 tbsp preserved lemon peel (optional)cut into strips
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Method
0/7 doneStep 1: Mash 2 ⅛ oz butter with 4 garlic cloves, 1 pinch saffron threads, 1 tsp ground cumin, 1 tsp sweet paprika, ½ tsp ground ginger, ½ tsp ground white pepper, ¼ tsp ground turmeric, 1 ½ tsp salt and 4 tbsp coriander and parsley into a paste. Rub half of it under the skin and inside 3 ½ lb whole chicken.
Step 2: Put the rest of the spice butter, 1 onion and 2 cups water into a pot just big enough for the bird. Add the chicken breast side down, bring to a simmer and cover.
5 minStep 3: Poach over a low heat for 45 minutes, turning the chicken twice, until the meat is tender and the onion has melted into the sauce.
45 minStep 4: Heat the oven to 425°F (fan 400°F). Lift the chicken into a roasting dish and spoon over 3 tablespoons of the liquid.
Step 5: Roast for 20–25 minutes, basting once, until the skin is deep golden and the thickest part of the thigh reaches 165°F. The common mistake is roasting too long and drying out a bird that is already cooked; this stage is only for colour.
22 minStep 6: Meanwhile boil the cooking liquid uncovered over a medium-high heat for 10 minutes, stirring, until reduced to a thick, glossy sauce.
10 minStep 7: Rest the chicken for 10 minutes, pour the sauce around it and scatter with 2 ⅞ oz green or violet olives and 1 tbsp preserved lemon peel.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 52 g
- Carbs
- 5 g
- Fat
- 46 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does djaj mhammer take?
- About 100 minutes in total: 15 minutes to prepare and 85 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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