from Laure Dewell, chef-owner of Pirosmani restaurant in Seattle. Stir caraway seeds in heavy small skillet over medium heat until fragrant, about 1 minute. Transfer to processor. Add next 10 ingredients. Puree until coarse paste forms. Rub paste all over chicken halves. Melt marg in large pot over medium heat. Add onions; saute until beginning to soften, about 5 min. Add chicken halves to pot. Add enough water to almost cover chicken. Bring to boil. Reduce heat, cover and simmer until chicken is tender, turning once, about 45 min. Transfer chicken, skin side up, to baking sheet. Add cilantro to liquid in pot. Boil until reduced to 3 c, about 20 min. Season with salt. Meanwhile, preheat broiler. Broil chicken until golden brown, about 6 min. Transfer chicken to platter. Serve with braising liquid. Posted to JEWISH-FOOD digest V97 #231 by firstname.lastname@example.org on Aug 13, 1997
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 35.7mg||1 %|
|Potassium 1305.3mg||34 %|
|Total Carbohydrate 56.6g||17 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 46.6g|
|Protein 8.1g||12 %|
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Calories per serving: 262
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