Moroccan Chicken

• 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

1. Stir caraway seeds in heavy small skillet over medium heat until fragrant, about 1 minute.
2. Transfer to processor.
3. Add next 10 ingredients.
4. Puree until coarse paste forms.
5. Rub paste all over chicken halves.
6. Melt butter in large pot over medium heat.
7. Add onions; saute until beginning to soften, about 5 minutes.
8. Add chicken halves to pot.
9. Add enough water to almost cover chicken.
10. Bring to boil.
11. Reduce heat; cover and simmer until chicken is tender, turning once, about 45 minutes.
12. Transfer chicken, skin side up, to baking sheet.
13. Add cilantro to liquid in pot.
14. Boil until reduced to 3 cups, about 20 minutes.
15. Season with salt.
16. Meanwhile, preheat broiler.
17. Broil chicken until golden brown, about 6 minutes.
18. Transfer chicken to platter.
19. Serve with braising liquid.

caraway seeds, lemon juice, ground cumin, ground coriander, paprika, olive oil, salt, fresh ginger, garlic, saffron threads, chickens, butter, onions, water, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/moroccan-chicken-4261 (may not work)