Moroccan Almond Chicken (Djej M'hammer)

Djej M'hammer is a traditional Moroccan dish featuring succulent chicken cooked in a flavorful almond sauce. This dish is a staple in Berber cuisine and is perfect for a special family dinner or entertaining guests.

Moroccan Almond Chicken (Djej M'hammer)

Ingredients

  • 4 chicken thighs
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 cup blanched almonds
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened.
  2. Add the chicken thighs to the pot and brown on all sides.
  3. Stir in the ground ginger, cumin, cinnamon, and turmeric, and season with salt and pepper.
  4. Pour in the chicken broth and bring to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.
  5. While the chicken is cooking, place the blanched almonds in a food processor and pulse until finely ground.
  6. Once the chicken is cooked, remove it from the pot and set aside. Stir the ground almonds into the sauce, and simmer for an additional 10 minutes to thicken.
  7. Return the chicken to the pot and coat it with the almond sauce. Cook for a few more minutes to heat the chicken through.
  8. Serve the Djej M'hammer hot, garnished with additional almonds if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Food processor

Tools

Cutting board Knife Measuring spoons Measuring cup

Serving suggestions

Serve the Djej M'hammer with couscous or crusty bread to soak up the delicious almond sauce.

Tips & tricks

To save time, you can use pre-ground almonds instead of grinding them yourself.

Cost

$15