La Tunisia Chicken and Grilled Onions
The heady spices of North Africa—cumin, cinnamon, caraway, and red pepper—turn
plain chicken into a seductively exotic bird, especially when grilled.
1 pound onions
4 to 5 pounds chicken pieces (such as thighs)
La Tunisia Marinade
3 tablespoons extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons soy sauce
1 lemon's juice
6 cloves garlic
2 tablespoons paprika
1 heaping tablespoon ground cumin
2 teaspoons caraway seeds
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
Garnish: 1/4 cup chopped cilantro
Slice the onions into thick rounds, about 1/2 inch wide. Skewer them, piercing
through the diameter. Place the chicken pieces in a nonreactive baking dish
large enough to hold the chicken and the skewered onions.
Using a blender, food processor, or mortar and pestle, blend together the
marinade ingredients. Coat the chicken pieces and skewered onions with the
marinade. Marinate at least 2 hours, preferably overnight, refrigerated, turning
once or twice.
When ready to cook, grill the onion skewers and chicken pieces over medium-high
heat until cooked through, being careful not to burn them. Or, cook in the
broiler. (See the grilling and broiling instructions at the beginning of this
chapter.) Baste occasionally as the chicken and onions cook.
Serve the chicken and onions on a platter. Sprinkle with chopped cilantro before
serving. Serve with couscous or saffron rice, warm flatbread, and a cooling
cucumber salad, if desired.
Serves 4 to 6