طريقة تزيين وتحضير تشير كيك بالموز والكراميل

 How to Prepare Moroccan Roasted Chicken with Daghmira Sauce (Djej Mhammar) 🍗🇲🇦

Ingredients:

For the chicken:

• 1 whole chicken, cleaned

• 2 onions, finely chopped 🧅

• 3 cloves garlic, minced 🧄

• A small bunch of parsley and coriander, chopped 🌿

• 1 tsp ground ginger

• 1/2 tsp turmeric

• 1/2 tsp black pepper

• 🧂

• 1/2 tsp saffron threads or a pinch of saffron color (optional)

• 1/2 tsp paprika (optional)

• 2 tbsp olive oil 🫒

• 2 tbsp vegetable oil

• A small piece of cinnamon stick (optional)

• Water (enough to cover halfway)

For roasting:

• A knob of butter or smen (fermented butter) 🧈

• A spoon of honey (optional, for a shiny glaze)

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Preparation:

1. Marinate the chicken:
   In a bowl, mix the garlic, onions, chopped herbs, and all the spices with the oils. Rub the chicken well with this marinade inside and out. Let it sit for at least 1 hour (or overnight in the fridge for better flavor).

2. Cook the chicken:
   In a pot, place the chicken with the rest of the marinade and add water until it’s halfway up the chicken. Cover and cook over medium heat for about 45 minutes to 1 hour, turning occasionally.

3. Prepare the daghmira sauce:
   Once the chicken is cooked and tender, remove it from the pot. Let the sauce simmer until it thickens and the onions melt into a rich, caramelized sauce (daghmira). Stir regularly to avoid burning.

4. Roast the chicken:
   Brush the chicken with butter or smen (and honey if desired), then roast it in the oven at 200°C (390°F) for about 15–20 minutes until golden and crispy.

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