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Chicken Marrakesh PDF Print E-mail


Adapted from The Hadassah Jewish Holiday Cookbook.

The inclusion of olives, apricots and figs in Chicken Marrakesh gives the entree a delectable, tangy sweetness and makes it a popular holiday recipe selection. The recipe was contributed by Roselle–Cranford Hadassah, New Jersey,


4 whole chickens (2-1/2 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 red wine vinegar
1 cup best quality olive oil
2 cups whole pitted black olives
3 cups dried apricots
2 cups dried small figs
1/2 cup packed brown sugar
1 cup 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, olives, apricots, and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.

Preheat oven to 350 degrees.

Arrange chicken in single layer in 2 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.


Yield: Serves about 8

Recipes: Poultry, Chicken, Holiday, Kosher

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