CHICKEN CURRY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN) 
in the wake of my excitement insomniac,, this is what i came up with for you!

Harissa
1 tbsp caraway seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp dried crushed red pepper
2 tbsp olive oil
2 garlic cloves
3 tbsp Hungarian sweet paprika
1 1/2 tsp salt

 Chicken and dressing
2 tbsp plus 1/2 cup olive oil
5 tbsp fresh lime juice, divided
1 tsp finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed

Pinch of sugar

Preparation For harissa:
Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes.
Cool completely.
Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder.
Add oil and garlic; grind to smooth paste. Stir in paprika and salt.
(Can be made 3 days ahead. Cover and refrigerate.)

For chicken and dressing:
Whisk
3 tbsp plus 1 teaspoon harissa
2 tbsp oil
2 tbsp lime juice, and lime peel in small bowl.
Rub mixture over all sides of chicken pieces.
Place chicken in 11x7x2-inch glass baking dish.
Cover and marinate overnight.

Whisk remaining
1/2 cup oil
3 tbsp lime juice
Pinch of sugar in medium bowl to blend.
Season dressing to taste with salt and pepper.
(Dressing can be made 1 day ahead. Cover and refrigerate.)

Preheat barbecue (medium-low heat).
Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total.
Let stand at room temperature.