by Kate Heyhoe
Serves 4 to 6
The heady spices of North Africa—cumin, cinnamon, caraway, and red pepper—turn plain chicken into a seductively exotic bird, especially when grilled. I find it easiest to grill whole pieces of chicken separate from the thickly sliced onions, but you can also skewer kebabs of boneless chicken and onion chunks, peppers, cherry tomatoes, and eggplant for a festive party dish. Thighs have the most flavor, but all parts taste fine in this dish. Use sweet paprika for a milder tone if you don't like hot foods. I use half-sharp paprika and the dish gets pleasantly spicy—not too much to break a sweat, just enough to be noticed.
1 pound onions
4 to 5 pounds chicken pieces (such as thighs)
La Tunisia Marinade
3 tablespoons extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons soy sauce
1 lemon's juice
6 cloves garlic
2 tablespoons paprika
1 heaping tablespoon ground cumin
2 teaspoons caraway seeds
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
Garnish: 1/4 cup chopped cilantro
1. Slice the onions into thick rounds, about 1/2 inch wide. Skewer them, piercing through the diameter. Place the chicken pieces in a nonreactive baking dish large enough to hold the chicken and the skewered onions.
2. Using a blender, food processor, or mortar and pestle, blend together the marinade ingredients. Coat the chicken pieces and skewered onions with the marinade. Marinate at least 2 hours, preferably overnight, refrigerated, turning once or twice.
3. When ready to cook, grill the onion skewers and chicken pieces over medium-high heat until cooked through, being careful not to burn them. Or, cook in the broiler. (See the grilling and broiling instructions at the beginning of this chapter.) Baste occasionally as the chicken and onions cook.
4. Serve the chicken and onions on a platter. Sprinkle with chopped cilantro before serving. Serve with couscous or saffron rice, warm flatbread, and a cooling cucumber salad, if desired.
A Chicken in Every Pot
Global Recipes for the World's Most Popular Bird
by Kate Heyhoe
Photos and Styling by Thomas Way & Kate Heyhoe
Recipe reprinted by permission.
This page created November 2003
Copyright © 1994-2018,