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MoroccanAuthentic Cuisine

Stuffed Chicken (Djej Maamer)

Serves 6 Entree chicken, Poultry

Stuffed Chicken (Djej Maamer)

Djej Maamer hails from the culinary traditions of Fez, where it graces the tables during special occasions and family celebrations. This exquisite dish showcases the art of stuffing a whole chicken, a practice that transforms simple ingredients into a centerpiece worthy of the most festive gatherings. The Fassi influence is unmistakable as the bird is either roasted or steamed until its skin gleams with a rich, inviting sheen.

Succulent chicken surrounds a fragrant stuffing of parcooked rice or vermicelli, almonds, and raisins, spiced with cinnamon and ginger, enriched by saffron and butter, offering a luxurious blend of sweetness, nuttiness, and comforting warmth in every bite.

Ingredients

  • 1whole chicken, about 1.6 kg
  • 150 g (5 oz)rice or broken vermicelli, parcooked
  • 80 g (3 oz)blanched almonds, toasted
  • 60 g (2 oz)raisins
  • 1 tspcinnamon
  • 1 tspginger
  • 2 tbspbutter
  • 1onion, grated
  • pinchsaffron
  • to tastesalt

Method

  1. In a large mixing bowl, combine 150 g of parcooked rice or broken vermicelli, 80 g of toasted blanched almonds, 60 g of raisins, 1 teaspoon of cinnamon, a pinch of salt, and 1 tablespoon of butter. Mix thoroughly until the ingredients are evenly distributed, ensuring the butter coats the mixture well. This stuffing will provide a sweet and nutty flavor to the chicken.
  2. Gently stuff the mixture into the cavity of the whole chicken, about 1.6 kg in weight. Do not pack the stuffing too tightly, as it needs room to expand during cooking. Once stuffed, use kitchen twine to truss the chicken by tying the legs together and securing the wings close to the body. This helps the bird cook evenly and keeps the stuffing inside.
  3. In a small bowl, combine 1 grated onion, 1 teaspoon of ginger, a pinch of saffron, 1 tablespoon of butter, and salt to taste. Mix these ingredients into a paste, ensuring the saffron is well distributed. Rub this mixture all over the skin of the chicken, ensuring it is evenly coated. This will infuse the chicken with flavor and help achieve a golden, crispy skin.
  4. Preheat your oven to 190°C (375°F). Place the stuffed and seasoned chicken in a roasting pan, breast side up. Roast the chicken in the preheated oven, basting it occasionally with its own juices to keep the meat moist and enhance the flavor of the skin. Continue roasting until the juices run clear when you pierce the thickest part of the thigh, and the skin is a deep golden brown, indicating doneness.
  5. Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful.
  6. Transfer the chicken to a serving platter. At the table, carve the chicken, allowing the stuffing to spill out onto the platter. This presentation highlights the aromatic stuffing and invites guests to enjoy the full flavors of the dish.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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