Twice-Cooked Marrakech Red Chicken
Source of Recipe
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List of Ingredients
1 whole chicken, cut into pieces
8 cloves garlic, 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 freshly ground cumin
1 teaspoon grated fresh ginger
1 fresh hot red pepper, 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 grated ginger
Recipe
Mix garlic, parsley, turmeric, salt and pepper in a mortar; grind until a paste is formed; coat chicken pieces with paste; refrigetate 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 b eginning 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 drippining 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 to 1/3 cup- stirring frequently.
Serve sauce over chicken.
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