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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Twice-Cooked Marrakech Red Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions