4 Tbl butter 1-1/2 yellow onions, sliced 4 cloves garlic, minced 1 chicken, about 3 lbs. 1 tsp. ground ginger 1/2 tsp. ground cumin 4 cups water 1/2 tsp. freshly ground black pepper 1/2 tsp. saffron threads 1/2 tsp. salt 1/2 cinnamon stick 1 large bunch fresh cilantro, tied, plus sprigs for garnish 1 large bunch fresh flat-leafed parsley, tied
In a large pot, melt the butter over medium-high heat. When it foams, add the onions and the garlic and sauté until the onion is translucent, 2 to 3 minutes. Remove with a slotted spoon and set aside. Add the whole chicken to the pot, breast down. Cook just until the skin turns lightly golden, 2 to 3 minutes. Turn the chicken onto its back and then onto each side, cooking until lightly golden with each turn. Remove to a platter and set aside. Reduce heat to medium, sprinkle in the ginger and cumin, and stir, letting the spices brown for a minute or two. Gradually add the water to the pot, stirring to scrape up any bits clinging to the bottom. Stir in the pepper, saffron, salt, and cinnamon, then add the bunches of cilantro and parsley and the sautéed onions and garlic and their collected juices. Return the chicken to the pot, breast side up. Cover, reduce the heat to medium-low and cook, basting the chicken with the juices several times during cooking, until the chicken is tender and the juices no longer run pink when a knife is inserted at the base of the thigh, 45 to 50 minutes.
Remove the chicken to a platter and cover loosely with aluminum foil to keep warm. Scoop out the cilantro and parsley bunches and discard. Increase the heat to medium-high and cook to reduce the cooking liquid to about 2 cups.
To serve, carve the chicken into serving pieces and arrange them on a platter. Pour a little of the hot reduced liquid over them, and serve the remaining in a bowl alongside. Garnish the chicken with cilantro sprigs. Serve with couscous or rice and a simple green salad. - Updated: March 14, 2005
