Moroccan Chicken

Bon Appétit | September 1997

The popular North African chili paste known as harissa is featured in a braised-chicken dish from Laura Dewell, chef-owner of Pirosmani restaurant in Seattle. Harrissa is available at World Market.

Ingredients

• 2 tablespoons caraway seeds
• 2 tablespoons purchased harissa
• 2 tablespoons fresh lemon juice
• 2 tablespoons ground cumin
• 1 1/2 tablespoons ground coriander
• 1 tablespoon paprika
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 1-inch piece peeled fresh ginger
• 4 garlic cloves, peeled
• 1/2 teaspoon saffron threads
• 2 3-pound whole chickens, cut in half, backbones removed
• 1/4 cup (1/2 stick) butter
• 3 cups minced onions
• 4 cups (about) water
• 1/4 cup chopped fresh cilantro

Preparation

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

Melt butter in large pot over medium heat. Add onions; sauté 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.

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