Moroccan Roast Chicken with Olives and Preserved Lemon – A Wedding Feast on Your Table
If you’ve ever attended a Moroccan wedding, you’ve
likely seen one iconic dish that steals the show: roast chicken with olives
and preserved lemon, also known as “djaj mhamar.” This golden, tender,
spice-infused chicken is more than a meal — it’s a centerpiece of celebration,
tradition, and hospitality.
In Morocco, this dish is typically served as the first
course of a lavish wedding feast, carried out on large silver trays and shared
among guests. But you don’t need a wedding to enjoy it — now, you can bring
this royal flavor to your own kitchen.
What Makes This Dish So Special?
Moroccan roast chicken stands apart because of its
deep layers of flavor. The bird is first marinated in a fragrant blend of herbs
and spices, simmered gently in a saffron-rich sauce until tender, then roasted
to achieve a golden, crispy skin. The sauce, reduced and thickened, is poured
back over the chicken when served, along with green or purple olives and slices
of preserved lemon.
It’s aromatic, tangy, savory, and absolutely
unforgettable.
Core Ingredients and Flavor Profile
- Whole chicken:
Traditionally used, but you can adapt using thighs or drumsticks.
- Fresh herbs: Parsley and cilantro are finely chopped for the
marinade and cooking sauce.
- Onions: Lots of onions are used to create a naturally
sweet, caramelized base.
- Garlic: Crushed or minced, for depth and sharpness.
- Spices: Ground ginger, turmeric, white or black pepper,
and a pinch of saffron or safflower for that iconic golden hue.
- Preserved lemon: A
signature of Moroccan cooking. It adds tanginess and fragrance.
- Olives: Either green or red olives add briny balance.
- Butter or smen: Used for
basting and flavoring during roasting.
- Olive oil: Essential for the base marinade and cooking.
How It’s Prepared – Step by Step
Marination is key. The chicken is
marinated with chopped herbs, garlic, spices, olive oil, and lemon. This step
is usually done hours in advance or even overnight to allow the flavors to
penetrate the meat.
Next, the chicken is gently simmered with finely grated or sliced onions in a deep pot. The mixture is covered
and cooked slowly until the onions melt into a flavorful sauce and the chicken
is tender.
After cooking, the chicken is removed and broiled in the oven to develop that signature crispy skin. Meanwhile,
the sauce is reduced on the stovetop until it becomes thick and silky.
Finally, the chicken is plated and topped with its
reduced sauce, olives, and thin wedges of preserved lemon. The result? A
stunning, rich, golden dish ready for any special gathering.
Serving
Suggestions
Traditionally, this dish is served on a large communal
platter with Moroccan round bread (khobz), which guests use to scoop up pieces
of chicken and sauce. You can also serve it with roasted
potatoes.
Garnish with extra herbs or lemon zest for a bright,
beautiful finish.
🇺🇸 Tips for American Cooks
- If you can’t find preserved lemons, you can make a quick
version at home by simmering lemon slices in salt and vinegar. Still,
nothing beats the real thing, and you can now buy them online or at
specialty stores.
- Green olives work best, especially the firm, briny kind used
in Mediterranean cuisine.
- Saffron can be pricey, but even a few threads go a long way.
Alternatively, safflower (also called “fake saffron”) can be used for
color.
- You can skip the whole chicken and use bone-in thighs or drumsticks,
which are easier to handle and equally flavorful.
The Story
Behind the Dish
In Moroccan culture, food is a celebration — and this
dish is a symbol of hospitality and abundance. Preparing it is considered an
act of care and generosity. The aroma alone is enough to draw people to the
table, and the first bite always leaves a lasting impression.
What makes it truly special is how it combines earthy
spices, zesty citrus, and the umami depth of olives into a
single harmonious dish. There are no short cuts — just honest, slow cooking.
Final Thought
Moroccan roast chicken with olives and preserved lemon
isn’t just a meal — it’s an experience. Whether you’re hosting a dinner party,
looking for a weekend cooking adventure, or simply want to discover a new world
of flavor, this dish will transport you to the heart of a Moroccan celebration.
So light some candles, warm up your kitchen, and bring
a taste of Morocco’s festive soul into your home — one golden, fragrant roast
at a time.