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The inclusion of olives, apricots and figs in Chicken Marrakesh gives the entree a delectable, tangy sweetness. Recipe provided by Roselle–Cranford (NJ) Hadassah branch.
4 whole chickens (2 and 1/2 pounds each), each cut into eighths
12 large cloves garlic, finely minced
3 tablespoons dried thyme
1 tablespoon ground cumin
2 teaspoons ground ginger
1 teaspoon salt
1 cup best quality olive oil
8 teaspoons green peppercorns, soaked in water and drained
3 cups dried apricots
2 cups dried small figs
1/2 cup packed brown sugar
1 cup Alfasi Cabernet Sauvignon or other good red wine
2 cups large pecan pieces
grated zest of 4 lemons
The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots, and figs in two large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator one hour before cooking.
Preheat oven to 350 degrees Fahrenheit.
Arrange chicken in single layer in two large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.
Originally published in The Hadassah Jewish Holiday Cookbook. HADASSAH MAGAZINE, a digital and print publication, reaches upwards of 400,000 people, making it the largest print circulation of any American Jewish publication. We seek to engage and inspire Jewish readers with our award-winning coverage that focuses on women, health, Israel and culture, including recipes and trends in cooking, book reviews and Jewish travel.
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