Moroccan Red Chicken

Submitted by the Naturalized Citizen








Earthy and strong, the flavor of smoked paprika is dominant in this dish.

serves 4

   
3    large cloves garlic, smashed
2    Tbsp. chopped cilantro
1    small pinch saffron threads
1    teaspoon salt
1    teaspoon ground cumin
1/4 teaspoon ground pepper
1/8 teaspoon dry ground ginger
1    Tbsp. sweet Spanish or Moroccan or Hungarian paprika
2    teaspoons smoked Spanish paprika
cayenne pepper to taste
1 small onion, grated
1 whole chicken, cut in half, backbone removed if possible
2-3  Tbsp. unsalted butter, melted
1    cup water


Preheat oven to 350 degrees.  Put first 10 ingredients in a food processor or blender and pulse until a coarse paste forms.  Add to the melted butter.  

Rub spiced butter all over chicken halves, getting some under the skin where ever possible, using all the butter mixture.  Place chicken in large dutch oven and let stand at room temperature for 1 hour. 

Grate the onion on a cheese grater or pulse in a food processor until very finely chopped.  Add water and set aside.

Place chicken dish over medium heat until steam begins to rise, about 5 minutes.  Pour onions and water on and around the chicken.  Bring to a boil over high heat, then cover and place in oven for 1 hour.

Remove dish from oven.   Place chicken on cookie sheet and broil 8-10 inches from the heat until browned, about 10 minutes.  In the meantime, boil the remaining sauce until it is reduced to about 1 cup.

Serve 1/4 chicken drizzled with extra sauce over cous-cous or fried potatoes per person.  YUMMY! 

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