Moroccan Chicken

Recipe Ingredients

2 tablespoons	30ml	Caraway seed
2 tablespoons	30ml	Purchased harissa - * see note
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Ground cumin
1 1/2 tablespoons	22ml	Ground coriander
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Salt
1		Peeled fresh ginger
4		Garlic - peeled
1/2 teaspoon	2.5ml	Saffron threads
2		Whole chickens - halved, backbones removed
1/4 cup	49g / 1.7oz	Butter
3 cups	187g / 6.6oz	Minced onions
4 cups	948ml	Water - (about)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

Stir caraway seeds in heavy small skillet over medium heat until fragrant, about 1 minute. Transfer to food processor. Add next 10 ingredients. Puree until coarse paste forms. Rub paste all over chicken halves.

Melt butter in large pot over medium heat. Add onions; saute until beginning to soften, about 5 minutes. Add chicken halves to pot. Add enough water to almost cover chicken. Bring to boil. Reduce heat; cover and simmer until chicken is tender, turning once, about 45 minutes.

Transfer chicken, skin side up, to baking sheet. Add cilantro to liquid in pot. Boil until reduced to 3 cups, about 20 minutes. Season with salt.

Meanwhile, preheat broiler. Broil chicken until golden brown, about 6 minutes. Transfer chicken to platter. Serve with braising liquid.

NOTES : * Harissa is a North African chili paste. I substituted Thai chili paste and it worked just fine!

Source:
Pirosmani Restaurant, Seattle (from Bon Appetit, 9/97)

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