Twice-Cooked Marrakech Red Chicken

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.

• Ready In: 1 hr 15 mins
• 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

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