Yield Makes 4 servings Number Of Ingredients 11 Steps:
Prepare grill for direct-heat cooking with medium-hot charcoal. Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken. Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total. Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
Time 4h10m Yield 8 servings. Number Of Ingredients 16 Steps:
In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Time 5m Yield 3 tablespoons, 1 serving(s) Number Of Ingredients 11 Steps:
Combine all ingredients.
Time 5m Yield 1/4 cup Number Of Ingredients 6 Steps:
Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.
Time 10m Yield 1 small jar Number Of Ingredients 9 Steps:
In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder. Mix this with the Harissa, garlic and the three tablespoons of olive oil. Transfer to a small jar and top with more olive oil so it won’t dry out (always keep a thin layer on top).
Yield Serves 4 Number Of Ingredients 13 Steps:
For Yogurt Sauce: Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper. For Spice Rub: Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms. Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.) Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.
