Recipe for Chicken with Dagmira Sauce and Olives in Golden Broth, Served with French Fries
This traditional Moroccan recipe is perfect for family gatherings, combining delicious chicken with flavorful olives and a rich broth seasoned with authentic Moroccan spices.
This recipe is for preparing three to four chickens, ideal for hosting guests, with helpful tips for beginners.
Ingredients:
3 to 4 medium-sized chickens (depending on the number of guests)
2 large onions, finely chopped
4 garlic cloves, crushed
1 bunch of cilantro and parsley, chopped
1/2 cup olive oil
1/2 cup vegetable oil
2 tsp ground ginger
1 tsp turmeric
1 tsp black pepper
1/2 tsp salt (or to taste)
2 cinnamon sticks
1 tbsp ghee (optional for extra richness)
2 cups water
1 cup green olives, pitted
Pickled lemon rind, chopped (optional)
For Serving:
Potatoes, cut into sticks and fried (French fries)
Instructions:
1. Clean the Chicken:
Wash the chickens thoroughly, then rub them with a little salt and vinegar to eliminate any unwanted odors.
Rinse well with water.
2. Marinate the Chicken:
In a large bowl, place the chicken and add the garlic, ginger, turmeric, black pepper, salt, cilantro, parsley, and olive oil.
Mix the spices with the chicken well and let it marinate for 30 minutes (or longer in the fridge if you have time).
3. Prepare the Dagmira Sauce:
In a large pot over medium heat, add the vegetable oil and chopped onions, and sauté until the onions soften and turn golden.
Add the marinated chicken to the pot, turning it on each side to brown slightly and absorb the spice flavors.
4. Prepare the Broth:
Add the cinnamon sticks and water to the pot, cover, and let the chicken cook on low heat for 45 minutes to an hour (depending on the size of the chickens) until fully cooked.
Once the chicken is cooked, add the olives and pickled lemon rind to the pot, and let it simmer in the broth for an additional 10 minutes to blend the flavors.
5. Prepare the French Fries:
While the chicken is cooking, peel the potatoes and cut them into sticks.
Heat the oil in a deep pan and fry the potatoes until golden. Set aside for serving.
6. Serving:
Place the chicken with the dagmira sauce on a serving dish and pour the golden broth over it.
Garnish the dish with the French fries, and serve hot with Moroccan bread.
Tips for Beginners:
It’s recommended to use smaller chickens for quicker cooking.
To thicken the broth, add a teaspoon of flour to the broth at the end and stir well.
Serving pickled lemon and olives alongside the dish adds a wonderful traditional Moroccan flavor.
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