*  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!