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    You are in: Home / Recipes / Twice-Cooked Marrakech Red Chicken Recipe
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    Twice-Cooked Marrakech Red Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    ms_bold's Note:

    I adopted this recipe when Mean Chef (IHHDRO) left the site. I haven't yet prepared it, but believe that it would be a wonderful change of pace chicken dish and full of flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      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.
    2. 2
      Brown chicken in oil and remove to a plate.
    3. 3
      Preheat oven to 350.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Pour any juices from chicken plate over chicken.
    7. 7
      Roast for about 40 minutes until chicken is slightly crispy and done.
    8. 8
      Remove chicken and keep warm.
    9. 9
      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.
    10. 10
      Serve sauce over chicken.

    Ratings & Reviews:

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    Nutritional Facts for Twice-Cooked Marrakech Red Chicken

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 929.8
     
    Calories from Fat 584
    62%
    Total Fat 64.9 g
    99%
    Saturated Fat 16.7 g
    83%
    Cholesterol 245.1 mg
    81%
    Sodium 311.7 mg
    12%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.6 g
    10%
    Protein 60.6 g
    121%

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