Moroccan Chicken
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Caraway seeds |
| 2 | tb | Harissa |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Ground cumin |
| 1 1/2 | tb | Ground coriander |
| 1 | tb | Paprika |
| 1 | tb | Olive oil |
| 2 | ts | Salt |
| 1 | 1" piece peeled fresh ginger | |
| 4 | Garlic cloves; peeled | |
| 1/2 | ts | Saffron threads |
| 1 | 3-lb whole chickens; cut in half, backbones removed | |
| 1/4 | c | (1/2 stick) butter; or margerine |
| 3 | c | Minced onions |
| 4 | c | Water (about) |
| 1/4 | c | Chopped fresh cilantro |
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