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Moroccan red chicken

Chef, Lenny Redé
Wine Pairings:  

This is the one recipe I get the most requests for, Moroccan Red Chicken. This is my take on the traditional North African dish. This heady perfumed sweetly spiced dish is a crowd pleaser. This dish pairs well with a variety of wines, even a robust red with softer tannins like Merlot. The Five Star Merlot is a stately example of Walla Walla Merlot – complex, with dark fruit and spice with soft tannins.

Ingredients

  • 2 pounds chicken, thigh and leg meat, boneless skinless
  • 1 teaspoon black pepper
  • 1 teaspoon chile flakes
  • 1 teaspoon chile powder
  • 1 teaspoon Pimento de la Vera
  • 1 teaspoon Aleppo pepper
  • 2 teaspoon Ras al Hanout
  • 1 each eggplant
  • 1 ½ teaspoon salt
  • 3 ounces butter
  • 2 each onions, large dice
  • 1 each sweet red pepper, large dice
  • ½ each Pasilla pepper, diced 
  • 2 ounces sherry
  • 14 ounce can tomatoes, diced
  • 1 ounce tomato paste
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • cilantro, chopped fresh
  • sesame seeds

Steps

1.

Separate the chicken into pieces. In a large bowl toss chicken with the spices

2.

Cut the eggplant into 1” cubes and purge with salt.

3.

In a large pot, melt the butter then add onions and peppers.

4.

Add the chicken and brown, stirring occasionally.

5.

Deglaze the pan with sherry .

6.

Add the eggplant and tomatoes and bring to a boil.

7.

Preheat the oven to 350 degree F.

8.

Place the pot into the oven for 30 – 40 minutes.

9.

Combine the honey and sherry vinegar and add to the pot.

10.

Garnish with cilantro and sesame seeds. Serve with couscous and preserved lemon

Chef Image

About Chef, Lenny Redé