How to Make ‘Djaj b Daghmira’ for Ramadan Ftour

If you’re short on time, you can cook the dish entirely on the stove without the oven finishing.

Rabat – “Djaj b Daghmira” (also called Djaj Mhamar) is one of the most beloved Moroccan chicken dishes.

Here is how to make it for ftour during Ramadan.

What makes it special

Unlike simple roast chicken, this dish combines:

A spiced, citrusy marinade
A slow‑cooked daghmira sauce made with caramelized onions and aromatic spices
Optional preserved lemons and olives for a bright, tangy finish

The result is juicy chicken with a golden crust and a rich sauce perfect for pairing with bread or rice at iftar.

Ingredients

Chicken & Marinade

1 whole chicken
1 tsp salt
1 tsp turmeric
1 tsp ground ginger
½ tsp sweet paprika
½ tsp black pepper
1 garlic clove, crushed
A pinch of saffron (optional) + lemon juice
Water to help dissolve spices

Daghmira Sauce

2 tbsp olive oil
1–2 tbsp butter or smen (Moroccan preserved butter, optional)
2 large onions, thinly sliced
2–3 garlic cloves, crushed
A small bunch of parsley and coriander
A few pieces of preserved lemon
A handful of olives (green or red)
½–1 cup water
Pinch of salt and pepper

How to cook

Marinate the chicken

Mix salt, turmeric, ginger, paprika, black pepper, garlic, lemon juice, and a little water. Rub this over the whole chicken and let it rest.

Prepare the Sauce (Daghmira):

In a large pot or deep pan, heat olive oil and butter/smen. Add onions and cook down until soft and golden. Add garlic, parsley, coriander, a splash of water, and the preserved lemon pieces. Let this simmer gently.

Cook the chicken

Place the marinated chicken into the sauce, cover, and let it cook slowly on low heat until tender. This can take about 45–60 minutes depending on size. Occasionally spoon the sauce over the chicken to keep it moist.

Browning

For a beautiful golden exterior, you can finish the chicken in the oven for 15–20 minutes at a high heat, or simply let it brown in the pan.

Finish the sauce

Once the chicken is done, remove it and let the remaining sauce thicken slightly. Add olives and a splash more lemon to balance the rich, savory notes