Moroccan cuisine · Meat & Kebab

Djaj Mhammar (Saffron Chicken)

Whole chicken cooked tender in saffron-onion butter, then browned golden and crisp in the oven.

Ingredients · for 4 servings

• 1 chicken (approx. 1.4 kg)
• 4 onions
• 80 g butter
• 1 pinch saffron threads
• 1 tsp ginger (ground)
• 1 tsp turmeric
• 1/2 tsp white pepper
• 1 preserved lemon
• 100 g green olives
• 1/2 bunch parsley
• 2 tbsp olive oil
• Salt

Instructions

1. Crush the saffron threads in a mortar and dissolve in 4 tbsp hot water; cut the onions into fine half-rings and chop the parsley.
2. Rub the chicken inside and out with salt, white pepper, ginger, turmeric and the saffron water and let it sit for 10 min.
3. Melt the butter and olive oil in a heavy pot, place the chicken in, scatter the onions around it and pour in 300 ml water.
4. Cook covered over low heat for 50 min., turning the chicken twice, until the leg gives way easily from the body.
5. Lift out the chicken, place it on a baking sheet and roast in a 220°C oven for 15–20 min. until golden brown and crisp.
6. Reduce the onion sauce uncovered with the olives and the preserved lemon cut into strips, pour over the chicken and serve sprinkled with parsley.