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.
Recipe information
Yield
Makes 4 servings
Ingredients
2
2
2
2
1
1
1
2
1
4
1
2
1
3
4
1
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.