Moroccan Chicken

* Exported from MasterCook *

Moroccan Chicken

Recipe By : Pirosmani Restaurant, Seattle (from Bon Appetit, 9/97)
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic - Moroccan Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons caraway seed
2 tablespoons purchased harissa -- * see note
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" piece peeled fresh ginger
4 cloves garlic -- peeled
1/2 teaspoon saffron threads
2 3-pound whole chickens, halved -- backbones removed
1/4 cup butter
3 cups minced onions
4 cups water (about)
1/4 cup chopped fresh cilantro

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.

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