Title: Moroccan Chicken
Categories: Ethnic Poultry
Yield: 4 Servings

2	tb	Caraway seed
2	tb	Purchased harissa; * see note
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		Cloves garlic; peeled
1/2	ts	Saffron threads
2		3-pound whole chickens; halved,
		; backbones removed
1/4	c	Butter
3	c	Minced onions
4	c	Water (about)
1/4	c	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.

NOTES : * Harissa is a North African chili paste. I substituted Thai chili paste and it worked just fine! Posted to MM-Recipes Digest V4 #5 by Lisa Clarke on Auguay,, st 12, 199

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

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