Mhamer 🇩🇿

Mhamer pinit


For the chicken and the marinade

  • 3.3 lb chicken with its giblets, – previously brined
  • 1/2 tsp salt
  • a generous pinch of saffron threads
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 tsp ground black/white pepper
  • 1 tsp smen
  • 1 tbsp chopped coriander and parsley

For the cooking sauce

  • 1/4 cup olive and vegetable oil, – mixed
  • 3 medium-size onions – yellow, white or red varieties, finely chopped (see instruction in the daghmira section below)
  • 1 tsp turmeric
  • 2/3 tsp salt
  • garlic cloves – crushed or grated
  • 3 or 4 chicken livers – (optional)
  • 1 tsp ground ginger
  • 1/2 preserved lemon, – pulp only

For garnishing

  • 1/4 cup purple or green olives – finest quality
  • 1 preserved lemon rind, – pulp removed


Transfer the chicken and marinade to a deep cooking pot with a heavy bottom (or a tagine). Add the giblets, the finely chopped onions, garlic, and the rest of the spices. Top with 1/4 cup of water.
Bring to a simmer for 10 to 15 minutes over medium heat while tossing the meat a few times. You may cover the pot during this step and uncover it to stir.
When the water seems to have mostly evaporated and the meat has changed color from all sides, add the oil and enough hot water to cover 2/3 to 3/4 of the chicken.
Cover and let simmer until the chicken is cooked through and has become tender to the touch. The liquid should have mostly reduced by now. Regularly check the bottom of the pot to prevent any burning or stickiness.
If the chicken has cooked and you are still left with a good amount of liquid, remove the chicken, cover with foil or cling film, and leave on the side while you carry on with the rest of the recipe.

Mhamer 🇩🇿

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