Moroccan Chicken

Yield: 4 servings

Ingredients:

2 tablespoons caraway seeds

2 tablespoons purchased harissa (popular North African chili paste)

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 piece peeled fresh ginger (1 inch)

4 garlic cloves, peeled

1/2 teaspoon saffron threads

2 whole chickens, cut in half, backbones removed (3pounds each)

1/4 cup butter (1/2 stick)

3 cups minced onions

4 cups (about) water

1/4 cup chopped fresh cilantro

Directions:

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.