Here’s a way to use some of that Harissa you’ve made from scratch in a traditional Moroccan dish. The chicken is rubbed with a harissa and spice paste, then stewed, and finally broiled. Serve with couscous studded with golden raisins and dried currants. (Prepare the Steamed Cous-cous as in the Moroccan-Style Artichoke Stew, adding a handful of raisins and currants before steaming.)

SERVINGS

Serves 4

INGREDIENTS

For the Harissa Paste

2 tablespoons caraway seeds

4 cloves garlic, peeled

1/2 teaspoon saffron threads

1 piece peeled fresh ginger, about the size of your thumb

2 tablespoons Harissa

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons freshly squeezed lemon juice

1 tablespoon sweet paprika

1 tablespoon olive oil

1 tablespoon salt

2 (3-pound) chickens, cut in half, backbones removed

4 tablespoons butter

3 cups diced onions

1/4 cup chopped fresh cilantro

PREPARATION

1.    To prepare the harissa paste: Heat the caraway seeds in a dry skillet over medium heat for 1 minute, until they’re fragrant. Put them in a blender, then add the other harissa paste ingredients. Blend to a rough paste.

2.    Wash the chicken halves and dry well with paper towels. Rub the chicken halves with the harissa paste, slipping a little under the skin here and there.

3.    Melt the butter in a Dutch oven or heavy lidded pot over medium heat and add the onions. Sauté until the onions are translucent and soft, about 5 to 10 minutes.

4.    Add the chicken halves to the pot and almost cover with water, about 4 or 5 cups. Bring to a boil, then reduce to a simmer. Cover and simmer 45 minutes, turning the chickens once during that time, until chicken is tender. Remove the chicken from the pot to a baking sheet. Add the cilantro to the liquid in the pot and boil about 20 minutes, until the liquid is reduced to about 2 or 3 cups.

5.    While the liquid is reducing, preheat the broiler and broil the chicken skin side up until golden brown, about 5 minutes. Transfer the chicken to a platter. Correct the seasoning in the reduced juices, if necessary, and pour the juices over the chicken. You can strain the liquor if that pleases you aesthetically, but it’s traditionally served unstrained.