Chicken Marrakesh
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 4 whole chickens, each cut into eighths (2-1/2 lbs each)
- 12 large garlic cloves, finely minced
- 44.37 ml dried thyme
- 14.79 ml ground cumin
- 29.58 ml ground ginger
- 4.92 ml salt
- 236.59 ml red wine vinegar
- 236.59 ml best quality olive oil
- 39.43 ml green peppercorns, soaked in water and drained
- 473.18 ml whole pitted black olives
- 709.77 ml dried apricots
- 473.18 ml dried small figs
- 118.29 ml packed brown sugar
- 118.29 ml red wine
- 473.18 ml large pecan pieces
- 4 grated lemons, zest of
directions
- The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots, and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.
- Preheat oven to 350 degrees.
- Arrange chicken in single layer in 2 large, heavy shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
- Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
- Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.
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