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Paula Wolfert

Double-Cooked Red Chicken Marrakech-Style

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

The generous use of Moroccan mild paprika, felfla hloua, in this classic recipe explains its Moroccan name, m'hammer, or “reddish.” The double-cooking method increases the complexity and depth of flavor of the dish. Garnish with slices of preserved lemon, if desired.

Ingredients

  • 5 garlic cloves, smashed
  • 1 tablespoon coarsely chopped tresh cilantro
  • ⅛ teaspoon

Method

  1. In a mortar or mini food processor, mash or pulse the garlic with the cilantro, saffron, and 1 teaspoon of the coarse salt until a coarse paste forms. Transfer the paste to a bowl and stir in the melted butter.
  2. Re-form the chickens and tie them up with kitchen string. Rub the garlic paste all over the chickens, cover loosely with plastic wrap, and let stand at roo

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