Name: Moroccan Chicken
Yield: Makes 4 servings
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

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.

Recipe information

Yield
Makes 4 servings

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

Step 1
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.
Step 2
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.
Step 3
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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes