Twice-Cooked Marrakech Red Chicken Recipe

Name: Twice-Cooked Marrakech Red Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut into pieces; 8 garlic cloves, smashed; 1 ¼ 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); fresh ground black pepper or white pepper, to taste; ¾ cup chicken stock; 2 tablespoons riesling wine; 1 tablespoon sweet Hungarian paprika; 1 teaspoon fresh ginger, grated

Servings: persons

1 whole chicken, cut into pieces
8 garlic cloves, smashed
1 ¼ 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)
fresh ground black pepper or white pepper, to taste
¾ cup chicken stock
2 tablespoons riesling wine
1 tablespoon sweet Hungarian paprika
1 teaspoon fresh ginger, grated

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.

1163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole chicken, cut into pieces, 8 garlic cloves, smashed, 1 ¼ cups Italian parsley, chopped, 1 teaspoon turmeric, and more.

Yes, Twice-Cooked Marrakech Red Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twice-Cooked Marrakech Red Chicken

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