Braised Chicken with Saffron Onions, Italian Couscous, and Dates - cumin seeds

Method

• Toast the cumin seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned.
• Using a mortar and pestle, pound them coarsely.
• Repeat with the coriander seeds.
• Place the chicken in a large bowl with the smashed garlic, thyme, parsley, crumbled chile, cumin, coriander, and paprika.
• Using your hands, toss the chicken and spices together to coat the chicken well.
• Cover, and refrigerate at least 4 hours, preferably overnight.
• Remove the chicken from the refrigerator 30 minutes before cooking, to allow it to come to room temperature.
• After 15 minutes, season the chicken on all sides with 1 tablespoon and 1 teaspoon salt and lots of pepper.
• Preheat the oven to 325F.
• Heat a large saute pan over high heat for 2 minutes.
• Swirl in the olive oil and wait 1 minute.
• Place the chicken legs, skin side down, in the pan, and cook 8 to 10 minutes, until golden brown and crispy.
• (If your pan is too small for all of the legs to fit, brown them in batches so you dont crowd them.)
• Every so often, swirl the oil and rendered fat around the pan.
• Turn the legs over, and reduce the heat to medium.
• Cook 2 minutes on the second side.
• Arrange the chicken (in one layer) in a braising dish.
• The chicken legs should just fit in the pan.
• Pour off some of the fat and return the saute pan to medium heat.
• Add the onion, fennel, and bay leaves.
• Cook 6 to 7 minutes, stirring often, until the vegetables are lightly caramelized.
• Add the tomatoes and cook another 5 minutes, stirring and scraping with a wooden spoon.
• Add the sherry vinegar, white wine, and sherry.
• Turn the heat up to high and reduce by half.
• Add the chicken stock and bring to a boil.
• Add the cilantro and pour the broth and vegetables over the chicken, scraping off any of the vegetables that have fallen on the chicken back into the liquid.
• The liquid should not quite cover the chicken.
• Cover the pan very tightly with aluminum foil and a tight-fitting lid if you have one.
• Braise in the oven 1 1/2 to 2 hours.
• To check the chicken for doneness, remove the lid and foil, being careful of the steam.
• Pierce a piece of the chicken with a paring knife.
• If the meat is done, it will yield easily and be tender but not quite falling off the bone.
• Turn the oven up to 400F.
• Transfer the chicken to a baking sheet, and return it to the oven to brown for about 10 minutes.
• Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices.
• If necessary, reduce the broth over medium-high heat for about 5 minutes, to thicken it slightly.
• Place the hot couscous on a large warm platter.
• Spoon the saffron onions over it, and arrange the chicken on top.
• Ladle some of the juices over the chicken, and top each leg with a spoonful of date relish.
• Serve the extra broth and date relish on the side.
• Bring a large pot of heavily salted water to a boil over high heat.
• Add the couscous and cook 8 to 10 minutes, until tender but still al dente.
• Drain the couscous, return it to the pot, and toss with the butter, parsley, and a pinch of pepper.
• Taste for seasoning.
• Toast the saffron threads in a small pan over medium heat until they just dry and become brittle.
• Be careful not to burn the precious saffron.
• Pound the saffron in a mortar to a fine powder.
• Dab a tablespoon of the butter into the powder, using the butter to pick up the saffron.
• Heat a large saute pan or Dutch oven over medium heat for 2 minutes.
• Add the olive oil, remaining butter, and saffron.
• When the butter foams, add the onions, bay leaf, chile, thyme, 1 1/2 teaspoons salt, and some pepper.
• Cook 8 to 10 minutes, stirring often, as the onions wilt.
• Turn the heat down to low, and cook another 20 minutes, stirring every now and then, until the onions are soft and sweet.
• Taste for seasoning.
• Pit the dates, and slice them thinly lengthwise.
• Toss the dates with the olive oil, lemon juice, parsley, and cilantro.
• Season with 1/2 teaspoon salt and some pepper.
• The chicken is even better when its braised the day before.
• Remember, it needs to marinate a day ahead.