Chicken with Black Limes

Directions

1. 1
   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.
2. 2
   Gradually stir in the olive oil.
3. 3
   Scrape the paste into a large resealable plastic bag.
4. 4
   Add the chicken and turn to coat, then seal and refrigerate overnight.
5. 5
   Preheat the oven to 350.
6. 6
   Remove the chicken from the marinade and season with salt.
7. 7
   In a large enameled cast-iron casserole, heat the vegetable oil until shimmering.
8. 8
   Add half the chicken and cook over moderate heat, turning once, until browned, about 6 minutes.
9. 9
   Transfer to a plate and repeat with the remaining chicken.
10. 10
    Pour off all but 2 tablespoons of fat from the casserole.
11. 11
    Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.
12. 12
    Add the stock, apricots, tamarind and whole black limes and bring to a boil.
13. 13
    Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender.
14. 14
    Transfer the chicken to a platter and tent with foil; discard the black limes.
15. 15
    Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes.
16. 16
    Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.