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1
Toast the cumin seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned.
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2
Using a mortar and pestle, pound them coarsely.
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3
Repeat with the coriander seeds.
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4
Place the chicken in a large bowl with the smashed garlic, thyme, parsley, crumbled chile, cumin, coriander, and paprika.
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5
Using your hands, toss the chicken and spices together to coat the chicken well.
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6
Cover, and refrigerate at least 4 hours, preferably overnight.
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7
Remove the chicken from the refrigerator 30 minutes before cooking, to allow it to come to room temperature.
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8
After 15 minutes, season the chicken on all sides with 1 tablespoon and 1 teaspoon salt and lots of pepper.
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9
Preheat the oven to 325F.
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10
Heat a large saute pan over high heat for 2 minutes.
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11
Swirl in the olive oil and wait 1 minute.
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12
Place the chicken legs, skin side down, in the pan, and cook 8 to 10 minutes, until golden brown and crispy.
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13
(If your pan is too small for all of the legs to fit, brown them in batches so you dont crowd them.)
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14
Every so often, swirl the oil and rendered fat around the pan.
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15
Turn the legs over, and reduce the heat to medium.
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16
Cook 2 minutes on the second side.
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17
Arrange the chicken (in one layer) in a braising dish.
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18
The chicken legs should just fit in the pan.
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19
Pour off some of the fat and return the saute pan to medium heat.
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20
Add the onion, fennel, and bay leaves.
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21
Cook 6 to 7 minutes, stirring often, until the vegetables are lightly caramelized.
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22
Add the tomatoes and cook another 5 minutes, stirring and scraping with a wooden spoon.
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23
Add the sherry vinegar, white wine, and sherry.
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24
Turn the heat up to high and reduce by half.
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25
Add the chicken stock and bring to a boil.
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26
Add the cilantro and pour the broth and vegetables over the chicken, scraping off any of the vegetables that have fallen on the chicken back into the liquid.
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27
The liquid should not quite cover the chicken.
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28
Cover the pan very tightly with aluminum foil and a tight-fitting lid if you have one.
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29
Braise in the oven 1 1/2 to 2 hours.
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30
To check the chicken for doneness, remove the lid and foil, being careful of the steam.
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31
Pierce a piece of the chicken with a paring knife.
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32
If the meat is done, it will yield easily and be tender but not quite falling off the bone.
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33
Turn the oven up to 400F.
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34
Transfer the chicken to a baking sheet, and return it to the oven to brown for about 10 minutes.
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35
Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices.
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36
If necessary, reduce the broth over medium-high heat for about 5 minutes, to thicken it slightly.
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37
Place the hot couscous on a large warm platter.
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38
Spoon the saffron onions over it, and arrange the chicken on top.
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39
Ladle some of the juices over the chicken, and top each leg with a spoonful of date relish.
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40
Serve the extra broth and date relish on the side.
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41
Bring a large pot of heavily salted water to a boil over high heat.
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42
Add the couscous and cook 8 to 10 minutes, until tender but still al dente.
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43
Drain the couscous, return it to the pot, and toss with the butter, parsley, and a pinch of pepper.
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44
Taste for seasoning.
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45
Toast the saffron threads in a small pan over medium heat until they just dry and become brittle.
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46
Be careful not to burn the precious saffron.
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47
Pound the saffron in a mortar to a fine powder.
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48
Dab a tablespoon of the butter into the powder, using the butter to pick up the saffron.
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49
Heat a large saute pan or Dutch oven over medium heat for 2 minutes.
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50
Add the olive oil, remaining butter, and saffron.
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51
When the butter foams, add the onions, bay leaf, chile, thyme, 1 1/2 teaspoons salt, and some pepper.
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52
Cook 8 to 10 minutes, stirring often, as the onions wilt.
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53
Turn the heat down to low, and cook another 20 minutes, stirring every now and then, until the onions are soft and sweet.
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54
Taste for seasoning.
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55
Pit the dates, and slice them thinly lengthwise.
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56
Toss the dates with the olive oil, lemon juice, parsley, and cilantro.
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57
Season with 1/2 teaspoon salt and some pepper.
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58
The chicken is even better when its braised the day before.
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59
Remember, it needs to marinate a day ahead.
