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Ingredients

• 1 Tbsp. cumin seeds
•     (or possibly 1 tbspn cumin pwdr)
• 1 sm onion minced
• 2 x serrano or possibly jalapeno chiles stemmed, and
•     roughly minced
• 1/4 c. lemon juice
• 1 bn cilantro minced
• 1 bn mint, leaves only minced
• 1/2 tsp salt
• 1/2 c. cool water
• 3 1/2 c. chicken broth
• 1 x shallot chopped
•     (or possibly 1 tbspn chopped onion)
• 1 tsp curry pwdr
• 1/3 c. dark raisins
• 1/3 c. golden brown raisins
• 2 1/2 c. couscous
• 1/3 c. slivered almonds
• 1 Tbsp. extra-virgin extra virgin olive oil
• 1/2 c. minced green onions
• 3 x chickens - (3 to 3 1/2 lbs ea)
• 2 c. flour
• 1 tsp salt
• 1 tsp freshly-grnd black pepper
• 1/2 c. oil
• 1 x onion minced
• 2 x celery stalks minced
• 1 x carrot cut in 1/2" pcs
• 5 x garlic cloves crushed
• 1 Tbsp. curry pwdr
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 2 Tbsp. achiote paste in small pcs (optional)
• 2 Tbsp. tomato paste
• 2 c. red wine
• 1/2 c. honey
• 1/2 c. dry apricots cut in quarters divided
• 1 x fresh thyme sprig
• 1 x bay leaf
• 1 x broken cinnamon stick in several pcs
• 1/2 c. pitted green olives divided
• 1 dsh saffron threads
• 1 1/4 c. chicken broth
•     cool water
• 1/4 c. dark raisins
• 1/4 c. golden brown raisins

Description

To Make The Mint Chutney: If You're Using Cumin Seeds, Spread Them In A Pie Plate And Toast Them At 350 Degrees Till Fragrant, About 5 Min. Grind Them In A Spice Grinder, Then…

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