Djej M'hammer (Moroccan Slow Roast Chicken with Onions and Chermoula)
Chicken legs braised then roasted until golden, on a bed of sweet onions in a spiced, garlicky chermoula sauce.
Made with Homemade chicken stock and Chermoula. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 50
- LevelEasy
- Costabout £2.15 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the chicken legs all over with the chermoula (see the base recipe), cover and leave for at least 30 minutes, or overnight in the fridge.
- 2
Heat the oven to 180°C (160°C fan). Warm the olive oil in a flameproof casserole over a medium heat. Cook the onions with the ginger, turmeric, cinnamon and salt for 10 minutes until soft.
10 min - 3
Crumble the saffron into your ready made homemade chicken stock (see the base recipe) and add to the pot with half the lemon juice. Sit the chicken on top of the onions.
- 4
Cover and cook in the oven for 1 hour, until the chicken is very tender.
60 min - 5
Uncover, turn the oven up to 210°C (190°C fan) and cook for 15 to 20 minutes, until the skin is golden and the sauce has reduced and thickened.
20 min - 6
Squeeze over the remaining lemon, scatter with coriander and serve with bread or couscous.
Tips
- Marinate for as long as you can. Chermoula penetrates the meat, and overnight is best.
- The onions will look like a lot but cook right down to a sweet jammy sauce.
- Do not rinse off the marinade before cooking. It is the flavour base.
- Serve with plain couscous or crusty bread to soak up the sauce. Use gluten free bread for coeliacs.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days and freezes for up to 3 months. Reheat until steaming hot all the way through.
Questions
What is m'hammer?
M'hammer means roasted in Moroccan Arabic. The chicken is first braised in a spiced onion sauce, then roasted until browned, giving tender meat and crisp skin.
Can I use a whole chicken?
Yes. Use a 1.6 kg bird and add 20 minutes to the covered cooking time. Check the juices run clear before serving.
Is it gluten free?
Yes. It contains no wheat. Serve with rice or potatoes in place of couscous or bread if you need to avoid gluten.
More made with homemade chicken stock
Sapporo Soup Curry (Supu Kare) with Chicken
GFDFEFPoulet aux Petits Pois à la Française (Braised Chicken with Peas and Lettuce)
DFEFNFHu Tieu Kho (Vietnamese Dry Noodles with Pork and Prawns)
NFHPAlbóndigas de Pavo en Chipotle (Turkey Meatballs in Chipotle Broth)
GFDFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.