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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.
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2
Gradually stir in the olive oil.
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3
Scrape the paste into a large resealable plastic bag.
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4
Add the chicken and turn to coat, then seal and refrigerate overnight.
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5
Preheat the oven to 350.
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6
Remove the chicken from the marinade and season with salt.
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7
In a large enameled cast-iron casserole, heat the vegetable oil until shimmering.
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8
Add half the chicken and cook over moderate heat, turning once, until browned, about 6 minutes.
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9
Transfer to a plate and repeat with the remaining chicken.
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10
Pour off all but 2 tablespoons of fat from the casserole.
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11
Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.
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12
Add the stock, apricots, tamarind and whole black limes and bring to a boil.
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13
Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender.
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14
Transfer the chicken to a platter and tent with foil; discard the black limes.
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15
Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes.
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16
Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.
