- 1 whole chicken (about 3 1/2 pound)
- 2 tablespoons extra-virgin olive oil, divided
- 3 large shallots, finely chopped (1 cup)
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon grated peeled ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon sweet paprika
- Pinch of saffron threads (optional)
- 1 cup water
- 2 tablespoons blood-orange preserves or bitter-orange marmalade
- 1 (2-inch) cinnamon stick
- 1 thyme sprig
- 2 cilantro sprigs
- 6 dried apricots, chopped
- 1 tablespoon finely chopped cilantro or flat-leaf parsley
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1/4 teaspoon turmeric
- 1/4 teaspoon sweet paprika
- Pinch of cayenne (optional)
- Garnish: lemon wedges
- Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
- Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
- Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
- Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
- Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
- Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
- Chateau Reynella McLaren Vale Grenache '04