Mchermel Chicken (مشرمل بالدجاج) – Authentic Traditional Moroccan Recipe (Unmodernized)

Mchermel Chicken is an age-old culinary preparation rooted in Morocco’s rural gastronomic heritage. Passed down from generation to generation, this recipe reflects a simple, authentic style of cooking, deeply tied to local traditions.

This dish is defined by its use of a dry marinade called chermoula (Arabic: شرمولة), made from crushed garlic, spices, oil, and fresh herbs, especially coriander. The preparation, known as Mchermel (Arabic: مشرمل), is characterized by its slow cooking method without any added water or sauce. The result is a dry or lightly oil-coated dish infused with bold spices. It is neither a tagine nor a red sauce—it is a controlled, slow-cooked dish that brings out the full depth of the seasoning.

Traditional Context and Use

In rural Moroccan households, Mchermel is commonly served as a main dish, often accompanied by traditional Moroccan bread (khobz). It may also be served alongside a soup or as part of a light meal.

Historically, this preparation method also served a practical purpose in food preservation: fish, such as sardines, once fried in chermoula, could be kept at room temperature for up to two days, thanks to the preserving effect of vinegar, spices, and oil.

Other Variants of Mchermel

Although the chicken version is widespread, this cooking method is also applied to various meats and fish depending on region and season:

• Lamb (shoulder, neck, or boneless cuts)

• Lamb or veal liver

• Beef, especially in small pieces or minced meat patties

• Fish such as sardines, mackerel, whiting, etc.

The principle remains the same: a bold, spicy marinade followed by slow, water-free cooking, resulting in a concentrated, sauce-free dish that stays true to ancient culinary practices.

Ingredients (Serves 4)

• 1 free-range chicken, cut into pieces – دجاج بلدي مقطع

• 5 to 6 garlic cloves, crushed – ٥ إلى ٦ فصوص ثوم مهرّس

• 1 tablespoon sweet paprika (tahmira) – ملعقة كبيرة تحميرة

• 1 teaspoon ground cumin – ملعقة صغيرة كامون

• 1 teaspoon black pepper – ملعقة صغيرة إبزار

• 1 teaspoon salt – ملعقة صغيرة ملح

• 1 small bunch of fresh coriander, chopped – قزبور مقطع

• 2 to 3 tablespoons white vinegar (or lemon juice) – ٢ إلى ٣ معالق كبار خل (أو عصير حامض)

• 4 to 5 tablespoons vegetable oil (or half olive oil) – ٤ إلى ٥ معالق كبار زيت نباتية (أو مع زيت زيتون)

• (Optional) A small piece of preserved lemon, finely chopped – قليل من الحامض المصير مقطع (اختياري)

Preparation

Preparing the Chermoula

In a bowl, mix the crushed garlic, paprika, cumin, black pepper, salt, chopped coriander, vinegar, and oil.
Stir well until a smooth, consistent marinade is formed.

Marinating the Chicken

Add the chicken pieces to the chermoula and coat them thoroughly.
Let marinate for at least 2 hours, preferably overnight in the refrigerator.

Cooking

Place the marinated chicken in a heavy-bottomed pan or tagine dish.
Cook on low heat without adding any water.
Stir occasionally until the chicken is fully cooked and golden.
The final dish should be dry or slightly oily, with no liquid sauce.

Serve With:

• Traditional Moroccan bread (khobz)

• Mint tea or fermented milk (leben)

Note:

This same traditional preparation can be applied to other proteins:

• Lamb (shoulder or neck pieces)

• Lamb or veal liver

• Beef (small chunks or minced meat patties)

• Fish: sardines, mackerel, whiting, etc. (often fried after marinating)

The secret of Mchermel lies in its simplicity: raw ingredients, well-balanced spices, slow cooking without water, and no modern additions like tomato, onion, or olives.