Twice-Cooked Marrakech Red Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 whole chicken, cut into pieces
- 8 garlic cloves, smashed
- 1 1⁄4 cups Italian parsley, chopped
- 1 teaspoon turmeric
- salt and pepper, to taste
- 3 -4 tablespoons vegetable oil
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon cumin, freshly ground
- 1 teaspoon fresh ginger, grated
- 1 hot red pepper, fresh, minced
- 3 tablespoons dry sherry
- 2 tablespoons dry white wine (like chardonnay)
-
Sauce
- fresh ground black pepper or white pepper, to taste
- 3⁄4 cup chicken stock
- 2 tablespoons riesling wine
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon fresh ginger, grated
directions
- Mix garlic, parsley, turmeric, salt and pepper in a mortar; grind until a paste is formed; coat chicken pieces with paste; refrigerate for 3 hours.
- Brown chicken in oil and remove to a plate.
- Preheat oven to 350.
- Discard all but 2 tbl of fat from pan; add remaining ingredients and saute until onion is translucent and just beginning to caramelize- 8-10 minutes.
- Place chicken on a rack over a baking dish/pan and pour onion mixture over both sides of chicken allowing drippings to fall into baking dish.
- Pour any juices from chicken plate over chicken.
- Roast for about 40 minutes until chicken is slightly crispy and done.
- Remove chicken and keep warm.
- prepare sauce: scrape bits from bottom of baking dish into a saute pan; add black pepper, chicken stock, white wine, paprika and ginger; reduce to1/3 cup- stirring frequently.
- Serve sauce over chicken.
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RECIPE SUBMITTED BY
Ms B.
United States