*  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!