![Chicken with Black Limes](https://cdn.statically.io/img/www.foodandwine.com/thmb/M8vELnBkju0tIryQOJwJdsX_FW8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201403-r-xl-chicken-with-black-limes-2000-ac1f4c9de92c4e228adcaefa2e34fcdb.jpg)
Ingredients
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3 black limes, 1 crushed and seeds discarded
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1 tablespoon minced fresh peeled ginger
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1 tablespoon fennel seeds
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1 tablespoon Aleppo pepper
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1 teaspoon ground turmeric
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4 garlic cloves, minced
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4 black cardamom pods, crushed, shells discarded
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1 pinch saffron
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1/4 cup extra-virgin olive oil
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3 1/2 pounds chicken thighs and drumsticks
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Kosher salt
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2 tablespoons vegetable oil
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3 medium onions, chopped
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4 cups chicken stock or low-sodium broth
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1/2 cup dried apricots, chopped
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1 tablespoon tamarind paste
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1 tablespoon fresh lemon juice
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1/4 cup finely chopped parsley
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2 tablespoons finely chopped mint
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Steamed rice, for serving
Directions
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In a mortar, combine the crushed black lime with the ginger, fennel seeds, Aleppo pepper, turmeric, garlic, cardamom seeds and saffron; using the pestle, finely grind the mixture. Gradually stir in the olive oil. Scrape the paste into a large resealable plastic bag. Add the chicken and turn to coat, then seal and refrigerate overnight.
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Preheat the oven to 350°. Remove the chicken from the marinade and season with salt. In a large enameled cast-iron casserole, heat the vegetable oil until shimmering. Add half the chicken and cook over moderate heat, turning once, until browned, about 6 minutes. Transfer to a plate and repeat with the remaining chicken.
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Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes. Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.
Make Ahead
Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes. Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.