Chicken with Black Limes

1. 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.

2. 2

   Gradually stir in the olive oil.

3. 3

   Scrape the paste into a large resealable plastic bag.

4. 4

   Add the chicken and turn to coat, then seal and refrigerate overnight.

5. 5

   Preheat the oven to 350.

6. 6

   Remove the chicken from the marinade and season with salt.

7. 7

   In a large enameled cast-iron casserole, heat the vegetable oil until shimmering.

8. 8

   Add half the chicken and cook over moderate heat, turning once, until browned, about 6 minutes.

9. 9

   Transfer to a plate and repeat with the remaining chicken.

10. 10

    Pour off all but 2 tablespoons of fat from the casserole.

11. 11

    Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.

12. 12

    Add the stock, apricots, tamarind and whole black limes and bring to a boil.

13. 13

    Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender.

14. 14

    Transfer the chicken to a platter and tent with foil; discard the black limes.

15. 15

    Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes.

16. 16

    Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.

* Per serving · 4 servings · Values may vary.