Double-Cooked Red Chicken Marrakech-Style

Name: Double-Cooked Red Chicken Marrakech-Style
Yield: Serves 6 to 8
Cuisine: Morocco
Ingredients: 1½ tablespoons sweet paprika, preferably Spanish or felfla hloua (see Mail Order Sources); 1 teaspoon ground cumin; ¼ teaspoon freshly ground pepper; Pinch of ground ginger; Cayenne; 1 small onion, grated; 5 garlic cloves, smashed; 1 tablespoon coarsely chopped tresh cilantro; ⅛ teaspoon saffron threads, crushed; 1¼ teaspoons coarse salt; 2 tablespoons unsalted butter, melted; 2 whole chickens (3 pounds each), backbones removed

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

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

Africa
Morocco
Main course
Gluten-free
Spicy
Mediterranean

Method

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.
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