- Marinade
- 3 black limes, 1 crushed and seeds discarded
- 1 tablespoon ginger, peeled & minced
- 1 tablespoon fennel seeds
- 1 tablespoon Aleppo pepper
- 1 teaspoon ground turmeric
- 4 garlic cloves, minced
- 4 black cardamom pods, crushed, shells discarded
- 1 pinch saffron
- ¼ cup extra-virgin olive oil
- 3-½ lbs chicken thighs
- Kosher salt
- Sauce
- 2 tablespoons vegetable oil
- 3 medium onions, chopped
- 4 cups chicken stock
- ½ cup dried apricots, chopped
- 1 tablespoon tamarind paste
- 1 tablespoon fresh lemon juice
- ¼ cup finely chopped parsley
- 2 tablespoons finely chopped mint
I got hooked on salted dried limes in India, and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They’re citrusy, then explode in musty, fermented notes that dance away as you breathe and eat. I grind them in a mortar and pestle after halving them and removing the seeds. They are available at kalustyans.com or at any Middle Eastern or Indian market. This amazing braise is ideal for all seasons and is delicious cold as well. Serve with seasoned couscous, rice, farro or other grain.
ingredients
directions
1. In a mortar, combine the crushed black lime with the ginger, fennel seeds, Aleppo pepper, turmeric, garlic, cardamom seeds and saffron; using the pestle, finely grind the mixture. Gradually stir in the olive oil. Scrape the paste into a large resealable plastic bag. Add the chicken and turn to coat, then seal and refrigerate overnight. |
2. Preheat the oven to 350°. Remove the chicken from the marinade and season with salt. In a large enameled cast-iron casserole, heat the vegetable oil until shimmering. Add half the chicken and cook over moderate heat, turning once, until browned, about 6 minutes. Transfer to a plate and repeat with the remaining chicken. |
3. Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes. Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice. |
4. Make Ahead: Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes. Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice, couscous, or farro. |
Notes
 Serve with steamed rice, couscous, or farro. |
Categories
Middle Eastern
Keywords
Chicken MidEast
