Moroccan Slow-Cooked Chicken with Daghmira Sauce: Secrets for Perfect Flavor

Moroccan cuisine is renowned for its rich flavors and intricate cooking techniques. One of the crown jewels of Moroccan dishes is Daghmira chicken—a slow-cooked, perfectly seasoned chicken bathed in a golden, aromatic sauce. This recipe is ideal for special occasions, including weddings, family gatherings, or simply a treat-yourself kind of evening. Here’s how to prepare it step-by-step, with all the tips to ensure success.

Ingredients

For the Chicken Marinade (Chermoula):

• 2 whole chickens (washed thoroughly with lemon and salt, then drained)
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 2 teaspoons smoked paprika
• 2 teaspoons harissa (or a mix of chili paste and olive oil)
• 1 teaspoon ginger powder
• 1 teaspoon black pepper
• 1/2 teaspoon saffron threads (soaked in warm water)
• Juice of 1 lemon
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• Salt to taste

For the Daghmira Sauce:

• 2 medium onions, finely grated or blended
• 2 large tomatoes, grated or blended
• 2 tablespoons tomato paste (optional for a deeper red color)
• 1/4 cup olive oil
• 1 teaspoon saffron water (prepared earlier)
• 1 teaspoon turmeric
• 1 teaspoon cinnamon (optional, for a sweeter note)
• Salt and pepper to taste

Optional Garnish:

• Handful of green or black olives
• Fresh parsley, finely chopped
• Lemon slices

Preparation Steps

1. Prepare the Chicken:

• Clean the chickens thoroughly by scrubbing with lemon wedges and coarse salt. Rinse well, drain, and pat dry.
• In a large bowl, mix all the marinade (chermoula) ingredients. Rub this mixture generously all over the chickens, making sure to coat every crevice, including under the skin and inside the cavity.
• Cover the chickens with plastic wrap and refrigerate. For best results, marinate overnight, but a minimum of 3 hours is essential.

2. Start the Sauce:

• In a large pot or tagine, heat the olive oil over medium heat.
• Add the grated onions and sauté until soft and translucent.
• Stir in the grated tomatoes, tomato paste (if using), and all the spices. Cook this mixture, stirring occasionally, until it thickens and the oil starts to separate from the sauce.

3. Cook the Chicken:

• Remove the marinated chickens from the fridge and let them come to room temperature.
• Place the chickens in the pot with the sauce, breast side up. Spoon some of the sauce over the top.
• Cover the pot and let the chicken cook over low heat for 1-1.5 hours. Occasionally, baste the chicken with the sauce to ensure even flavor.
• Add a small amount of water (about 1/2 cup) if the sauce becomes too thick during cooking.

4. Achieve the Golden Finish:

• Preheat your oven to 375°F (190°C).
• Once the chicken is tender and infused with the sauce, transfer it to a baking dish. Brush the chicken with some of the sauce and place it in the oven.
• Roast for 15-20 minutes or until the skin becomes golden and crispy.

5. Final Touches:

• While the chicken is roasting, reduce the remaining sauce in the pot until it becomes thick and concentrated.
• When ready to serve, pour the sauce over the chicken and garnish with olives, fresh parsley, and lemon slices.

Pro Tips for Success

Serving Suggestions

This dish pairs wonderfully with fluffy Moroccan bread (khobz), warm flatbreads, or even plain steamed rice. Add a side salad or roasted vegetables to complete the meal.

Conclusion

Mastering Moroccan Daghmira chicken may seem complex, but with patience and attention to detail, the results are well worth it. The golden chicken with its luscious sauce is a feast for the senses and a true crowd-pleaser.

Try this recipe and share your experience in the comments! Don’t forget to subscribe to Flavorscape for more culinary adventures