Djej Maqli, Djej Mhamer or Chicken with Daghmira, is one of the most popular dishes in Morocco. It’s a main dish served at big events like weddings and family celebrations. When there’s a special guest, this dish often takes center stage on the table. It’s a way for Moroccan families to show hospitality and share something that feels both festive and comforting.
The dish is known for its unique mix of flavors. The chicken is marinated with spices like saffron, turmeric, and a fermented butter Moroccans call it "smen" (Make sure you prononce that right). This blend is what gives the dish its rich taste. It’s then slow-cooked with onions, garlic, preserved lemons, and olives. The onion sauce, called daghmira, makes the dish extra special. It’s soft, silky, and full of flavor, bringing everything together perfectly.
When you try Djej Maqli, you’ll taste something amazing. The chicken is tender and packed with spices, while the preserved lemons add a little tangy kick, and the olives give a salty touch. The sauce is smooth and delicious, making the dish both flavorful and comforting. It’s a must-try if you want to experience real Moroccan food!
Ingredients of Djej Maqli (Chicken with Daghmira)
To make this dish, you will need different ingredients for different steps. First, you'll need specific ingredients to make the marinade, and then other ingredients to cook and assemble the whole dish. Let's take a look at the marinade ingredients first, then we'll move to discover other ingredients.
Ingredients for the marinade:
A pinch of saffron threads (Might be hard to find)
1/4 cup hot water
1 tsp salt
1/2 tsp turmeric
1 tsp ground ginger
1/2 tsp black pepper
1 tsp smen (fermented butter)
Ingredients for Daghmira and Chicken
After marinating the chicken, you'll be ready to start cooking the dish, starting with the daghmira, which is the thick sauce that gives the dish its rich flavor and thick texture. Of course, you'll add the chicken, and you can include chicken livers and giblets if you want. Here are the ingriedients that you'll need for this step:
1 whole chicken, cut into pieces
3 large onions, finely chopped
4 cloves garlic, minced
1 preserved lemon, cut into quarters (keep the rind)
1 cup green or purple olives
1/4 cup vegetable oil
1/4 cup water
Optional: chicken livers and giblets
Marinate the Chicken
Start by soaking the saffron in 1/4 cup of hot water for 10 minutes.
In a small bowl, mix the saffron water with salt, turmeric, ginger, black pepper, and smen.
Place the chicken pieces in a large bowl and pour the marinade over them. Rub the spices into the chicken, making sure every piece is well-coated.
Now cover the bowl and let the chicken marinate in the fridge for at least 1 hour or overnight for better flavor.
How to Make Djej Maqli (Chicken with Daghmira)
First Step: Cook the Chicken
Transfer the marinated chicken into a deep pot or tagine. Add one chopped onion, the garlic, giblets (if using), and 1/4 cup of water.
Bring the pot to a simmer over medium heat. Toss the chicken occasionally to ensure even cooking. Cook for 10–15 minutes, or until most of the water evaporates and the chicken changes color.
Add the oil and pour in enough hot water to cover about two-thirds of the chicken. Cover the pot and let it simmer on low heat until the chicken becomes tender. Check occasionally to ensure the liquid doesn’t dry out or burn.
Second Step: Prepare the Daghmira (Onion Sauce)
Method 1: Cook all the onions (except one) with the chicken from the start. Once the chicken is done, remove it and reduce the sauce. Stir continuously until the onions break down into a silky paste.
Method 2: Remove the cooked chicken, then add the rest of the onions to the pot. Cook until they soften, then mash them with a spatula until you get a smooth onion sauce that separates from the oil.
Third Step (Optional): Prepare Chicken Livers
If you’re using chicken livers, par-boil them in water with salt, ginger, and garlic for about 10–15 minutes. Discard any scum.
Add the livers to the sauce and cook for another 10–15 minutes. You can leave them whole or mash them into the daghmira for a richer flavor. We prefer leaving them as they are.
Fourth Step: Brown the Chicken
There are two ways to do this. In my opinion, the best one is to use an oven to brown the chicken. However, you can also do it in a pot. I'll explain each step below so you can decide which one works best for you:
Method 1 (In the pot): Return the chicken to the pot and fry it in the oil that separates from the sauce. Turn it until all sides are golden brown.
Method 2 (In the oven): Brush the chicken with some of the sauce’s oil and bake at 400°F (200°C) for 20 minutes, turning to brown evenly.
Final Step: Garnish and Serve
You dish is ready! On a serving plate, pour the sauce first but keep some of the onion paste for later. Then place the chicken on top, followed by the livers and giblets on the sides around the chicken (if used of course). Now Spread the daghmira (onion paste) over the chicken and garnish with olives and preserved lemon rinds.
For an extra touch, you can scatter french fries on top or around the chicken. You can also garnish with roasted almonds. Serve the whole dish warm with Moroccan bread to soak up the sauce and voila! Enjoy your djej maqli with family and friends!
Final Tips:
For the best flavor, marinate the chicken overnight.
Use sweet onions for a smoother daghmira.
If you don’t like preserved lemons, you can skip them, but they add a tangy kick that makes the dish special.
Leftovers can be stored in the fridge and reheated the next day – the flavors get even better!
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