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