Title: Moroccan Chicken
Categories: None
Yield: 4 Servings

2 tb Caraway seeds
2 tb Harissa
2 tb Fresh lemon juice
2 tb Ground cumin
1 1/2 tb Ground coriander
1 tb Paprika
1 tb Olive oil
2 ts Salt
1 1" piece peeled fresh ginger
4 Garlic cloves; peeled
1/2 ts Saffron threads
1 3-lb whole chickens; cut in
-half, backbones removed
1/4 c (1/2 stick) butter; or
-margerine
3 c Minced onions
4 c Water (about)
1/4 c Chopped fresh cilantro

from Laure Dewell, chef-owner of Pirosmani restaurant in Seattle.

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

Melt marg in large pot over medium heat. Add onions; saute until beginning
to soften, about 5 min. 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 min.

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

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

Posted to JEWISH-FOOD digest V97 #231 by jchavelh@notes.cc.bellcore.com on
Aug 13, 1997