The popular North African chili paste known as harissa is featured in a braised-chicken dish from Laura Dewell, chef-owner of Pirosmani restaurant in Seattle.
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
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.
