Chicken M’Hammer

Name: Chicken M’Hammer
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 3 tablespoons olive oil; 3 garlic cloves, grated; 2 teaspoons sweet paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 3/4 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon black pepper; 4 chicken leg quarters (about 2 1/2 pounds total); 2 tablespoons unsalted butter; 2 large yellow onions, cut into ¼-inch pieces; 1/2 cup vegetable or chicken stock; 1 tablespoon toasted sliced almonds, optional

By Nargisse Benkabbou

Updated Nov. 21, 2022

Chicken M’Hammer — Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1½ hours
Rating: 4(170)
Comments: Read comments

M'hammer is a classic way of preparing tagine in Morocco in which roasted chicken legs are doused in a savory and lightly sweet sauce made of onions, paprika, cumin and turmeric. M’hammer, which means both reddish and grilled in Moroccan, refers to the ingredients as well as the way the dish is cooked. A generous amount of paprika is used in the marinade, giving it a brownish red color, and the chicken legs are cooked in the sauce, then charred under the broiler. Keep in mind that the color of your sauce will vary depending on the provenance and freshness of your spices. Serve this tagine with your side of choice: Bread would be the most traditional way to enjoy this deeply comforting dish, but couscous, rice or steamed greens would also work beautifully.

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Ingredients

Yield:4 servings

3tablespoons olive oil
3garlic cloves, grated
2teaspoons sweet paprika
1teaspoon ground cumin
½teaspoon ground turmeric
¾teaspoon fine sea salt, plus more to taste
¼teaspoon black pepper
4chicken leg quarters (about 2½ pounds total)
2tablespoons unsalted butter
2large yellow onions, cut into ¼-inch pieces
½cup vegetable or chicken stock
1tablespoon toasted sliced almonds, optional

Ingredient Substitution Guide

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Preparation

Step 1
Make the marinade: To a large mixing bowl, add the olive oil, garlic, paprika, cumin, turmeric, salt and black pepper and stir until well combined. Add in the chicken legs and use your hands to thoroughly coat both sides of the chicken legs with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
Step 2
When ready to cook, melt the butter in a large pot over medium-low. Add the onions, cover the pan and cook, stirring occasionally, for 10 to 15 minutes, until the onions are soft and translucent.
Step 3
Add the chicken and stock along with any leftover marinade in the bowl and bring to a boil over high. Cover the pan, reduce the heat to medium-low and let simmer gently for 40 to 45 minutes, until the chicken is fully cooked. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a few tablespoons of water.
Step 4
Use tongs to remove the chicken from the pan and transfer, skin-side up, to a foil-lined sheet pan. Continue cooking the sauce over medium, uncovered, until it has reduced by half and becomes thick and a bit jamlike, stirring occasionally, 25 to 35 minutes.
Step 5
Position an oven rack 4- to 6-inches from the broiler heat source and heat the broiler to high. When the sauce is nearly ready, broil the chicken, keeping a watchful eye, for 3 to 5 minutes until the chicken skin is lightly charred and crispy.
Step 6
To serve, spread half of the onion sauce at the center of a large serving plate, top with the chicken legs and drizzle the remaining sauce over the chicken legs. Garnish with toasted sliced almonds, if desired.

Ratings

4 out of 5

170 user ratings

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Comments

Pete2 years ago

Very good, and I agree more paprika and some cayenne would "up" the flavor. Our chicken leg quarters probably weren't fully cooked, so I would recommend another 10 minutes of simmering (I believe the meat should be ready to fell off the bone). Another option would be to use separate thighs and legs. I would also recommend broiling on both sides of the chicken, so the skin is slightly charred and crispy on BOTH sides. We'll be serving this at a Moroccan-themed dinner party next week.

Brad2 years ago

Delicious! We marinated it for probably 10 hours and it was very tender and flavorful--maybe could use a few other spices, and more of the paprika and cumin. We had it with jasmine rice. Four stars!

Glenn2 years ago

Tried this, it was tasty but no where near as red as the photo depicted. Perhaps it needs 2 tablespoon rather than two teaspoons of paprika. One could also add some cayenne for added spice.

Susan2 years ago

Upping the amounts of all the spices is a good idea, along with the addition of hot paprika or cayenne. I also typically serve this with harissa alongside, so the guests can dose the heat level themselves.

Jaime2 years ago

I really loved this meal. The only addition I made, based on other comments saying the spice could use a little kicking-up, was to add about 2 tsp of Urfa pepper to the marinade. It was delicious served over a Mediterranean rice. Next time I may add a preserved lemon. My whole family, including picky teenager, enjoyed it.

Kentfield Barbara2 years ago

I substituted a tangine spice mix and also gave the sauce a healthy squeeze of lemon juice. I added small cauliflower florets in step 4 and increased amount of broth. Easy recipe and flavorful served over couscous.

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