Daghmira (Moroccan Reduced Onion Sauce)

December 12, 2013

Daghmira (Moroccan Reduced Onion Sauce) - kvalifood.com

Daghmira is the deeply reduced onion sauce at the heart of Moroccan m’qualli cooking. Onions are simmered with saffron, ginger, and turmeric until they break down into a thick, silky paste and the oil separates from the mass. It is not made separately – it forms during the process of braising chicken with onions and spices.

Serves 4

Ingredients

1.5 kg chicken, cut into pieces
4 medium onions (~400 g), very finely chopped
3 tbsp olive oil
2 garlic cloves, grated
1 tsp ground turmeric
1 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp salt
1 generous pinch saffron threads, steeped in 60 ml hot water
1 tsp smen (aged fermented butter, optional)
1 small bunch fresh cilantro, tied with string
240 ml water
1 preserved lemon, rind separated from pulp
100 g olives, red-brown or green

Directions

Steep the saffron threads in 60 ml hot water for 10 minutes. Stir in the ginger, turmeric, pepper, salt, and smen if using. Rub this mixture over the chicken pieces and marinate for at least 1 hour, or overnight.
Place 1 finely chopped onion in a heavy pot with the oil. Set the marinated chicken on top. Add the garlic, finely chopped preserved lemon pulp, and the cilantro bunch. Pour in the water.
Bring to a boil, then reduce to medium-low. Cover and cook 45-50 minutes until the chicken is tender, turning it occasionally.
Remove the chicken and cilantro bunch. Add the remaining 3 chopped onions to the pot. Cook over medium heat, stirring frequently, for 20-30 minutes until the onions are completely broken down into a silky paste and the oil begins to separate. This is the daghmira.
Stir the preserved lemon rind strips and olives into the sauce. Simmer 5-10 minutes.
Optionally brown the chicken in the separated oil, or brush with oil and brown under a broiler or in a 200C oven for 15-20 minutes.
Spread the daghmira on a serving platter, arrange chicken on top, and garnish with the olives and preserved lemon rind.

Notes

Patience during reduction is everything. The onions must cook past translucent, past golden, until they become an indistinct silky paste with oil separating cleanly.
Chicken livers can be par-boiled and grated into the daghmira during step 4 for a richer sauce.
Smen contributes a distinctive fermented flavour. Ghee is a partial substitute.
Preserved lemons vary in saltiness. Taste before adding extra salt.