Roasted Chicken Recipe - With Deghmira Sauce

Roasted Chicken Recipe – With Deghmira Sauce

DifficultyIntermediatePrep Time45 minsCook Time1 hr 15 mins

Ingredients:

1.50 kg Carrots

To Clean the Chicken:

1 tbsp Sea Salt

2 Lemons (Juice)

Water

To Marinate the Chicken:

2 tbsp Olive Oil

¼ tsp Sea Salt

¼ tsp Black Pepper

¼ tsp Cinnamon

½ tsp Ginger

1 tsp Harissa

2 tbsp Parsley

2 cloves Garlic (Crushed)

¼ Preserved Lemon

1 pinch Saffron

For the Sauce:

1 tbsp Vegetable Oil

1 tbsp Smmen

2 Onions (Grated and drained of all water)

¼ tsp Black Pepper

¼ tsp Cinnamon

½ tsp Ginger

1 tsp Harissa

2 tbsp Parsley

2 cloves Garlic

¼ Preserved Lemon

400 ml Hot Water

20 Olives

About the Recipe:

An absolutely delicious Roasted Chicken, the Moroccan way !!! An unusual but fantastic mix of preserved lemons, harissa, and cinnamon. This is haute cuisine at home. The sauce is special, Moroccans have a special name for it: Deghmira. Don’t worry if you can’t pronounce that right, it still tastes amazing !!!

Discover the flavors of Morocco with this Moroccan Roasted Chicken paired with the iconic Deghmira special sauce! This savory, spiced roasted chicken is a culinary delight, infused with a blend of traditional Moroccan spices and slow-cooked to tender perfection. Topped with Deghmira sauce, a rich and flavorful blend of onions, saffron, ginger, and more, this dish is sure to become a favorite.

Here’s How It’s Done:

Prep & brine the chicken
- Choose a large chicken (~1.5 kg / 3+ lb). Trim visible fat.
- In a large bowl: add juice of 2 lemons, the same volume of water, and 2 Tbsp salt. Submerge the chicken and refrigerate 30–60 min.
- Meanwhile, bloom a pinch of saffron in 1 cup boiling water. Let it cool to room temp.
Make the marinade
- Combine: 2 Tbsp olive oil, ½ tsp ginger, ¼ tsp cinnamon, black pepper, a pinch of salt, 1 tsp harissa, 2 crushed garlic cloves, ¼ preserved lemon (very finely chopped), and 2 Tbsp parsley.
- Stir in the cooled saffron water to perfume and loosen the paste.
Rinse, coat & marinate
- Rinse the chicken from the lemon-salt bath; remove any remaining impurities. Pat dry.
- Massage with the marinade—get under the skin, into the cavities, and all over (gently, so you don’t tear the skin).
- Cover and refrigerate for at least 3 hours or overnight. Save any leftover marinade.
Start the Dghmira (thick onion sauce)
- On medium-low heat, warm 1 Tbsp vegetable oil + 1 Tbsp ghee in a wide pan.
- Add 2 medium onions, grated & well-drained. Cook 1–2 min.
- Add 2 Tbsp parsley, 2 crushed garlic cloves, ¼ preserved lemon (finely chopped), and 1 tsp harissa. Cook 2 min.
- Season with the same spices used in the marinade (ginger, cinnamon, pepper)—skip extra salt (preserved lemon/olives/harissa are salty). Cook 2 min to bloom.
- Pour in all leftover marinade, then add 400 ml hot water. Stir to combine.
Poach the chicken in sauce
- Nestle the chicken into the pan. Cook uncovered 10–15 min at a lively simmer.
- Check sauce level: it should stay below the neck/cavity. If too high, reduce water or use a taller pot.
- Cover and cook another 15 min, moving the chicken occasionally so it doesn’t stick.
Add olives & reduce the sauce
- Transfer the chicken to a roasting tray (use a flat spatula under and a large spoon inside the cavity).
- Into the pan, add ~20 dark olives (Moroccan; or Kalamata, rinsed). Raise heat to high and reduce until very thick & glossy.
- Red Sea test: drag a spoon—if the sauce stays parted before slowly closing, your Dghmira is ready.
Crisp the chicken skin
- Brush the chicken with 1 Tbsp melted unsalted butter.
- Grill/Broil on the oven’s highest setting (or top heat 180 °C / 360 °F if no grill) until golden brown (~5–15 min, rotate tray to avoid hot spots).
- Stay nearby—you’re balancing broiling and reducing the sauce.
Serve
- Plate the chicken on a white platter (great contrast).
- Spoon the Dghmira around, scatter the olives.
- Serve with fries, khobz (Moroccan bread), and extra sauce. Enjoy.

Notes & Swaps

Saffron: lovely but optional—if skipping, add a pinch of turmeric to the onion base for color.
Salt control: preserved lemon, olives, and harissa are salty—taste before adding any extra.
Olives: Moroccan dark cured are traditional; Kalamata are a fine swap—rinse if very briny.
Texture target: Dghmira should be thick and spoon-coating; keep reducing until it shines.
Make-ahead: Sauce can be made 1 day ahead. Reheat gently with a splash of water if too thick.