Moroccan Chicken
Derek
Awesome
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
directions
- 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.
- 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.
- 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.
Source: Derek
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews