Algerian M’hamer (Chicken with Red Sauce)

Ingredients:

• 1 whole chicken (cut into pieces)
• 3 onions (finely chopped)
• 4 cloves garlic (minced)
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 2 bay leaves
• 1/2 cup tomato paste
• 1 teaspoon harissa (optional, for heat)
• Salt and pepper to taste
• 2 cups water or chicken broth
• Fresh parsley or cilantro (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Marinate the chicken: In a large bowl, mix the chicken pieces with cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Let it sit for at least 30 minutes to absorb the flavors.
2. Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until soft and golden, about 5-7 minutes.
3. Add the chicken pieces to the pot, and brown them on all sides. This will take about 10 minutes.
4. Stir in tomato paste and harissa (if using). Mix well to coat the chicken.
5. Add water or broth and the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours, stirring occasionally. The sauce should thicken, and the chicken should become tender and flavorful.
6. Adjust seasoning with salt and pepper if needed. If the sauce is too thick, you can add a bit more water or broth to reach your desired consistency.
7. Remove from heat and garnish with fresh parsley or cilantro.
8. Serve with lemon wedges on the side and crusty bread or couscous to soak up the rich sauce.