CHICKEN LEVIVOT
Steps:
- 1. Place the chicken, cinnamon sticks, fennel, sage, bay leaves, all spices, and 4 tablespoons salt in a large pot and cover with cold water by 1 inch. Set mixture over high heat, cover pot, and bring to a boil; lower heat to low and simmer, partially covered, until chicken is cooked through, 45-60 minutes. 2. Meanwhile, add potato pieces to a small saucepan and cover with water. Set over high heat and bring to a boil; cook until potato is very tender, 10-15 minutes. Remove from heat and drain, then mash potato with a potato masher; set aside. (This should yield about 1 cup of mashed potatoes.) 3. When the chicken is cooked, remove pot from the heat and let the chicken cool in the broth until it is cool enough to handle. Remove the chicken and transfer to a flat work surface. (If desired, strain the liquid through a fine mesh sieve, discarding the spices and keeping the liquid for another use.) 4. Using your fingers, remove meat from the bones and shred finely. (Discard the bones and skin, or reserve for another use.) Mix shredded chicken together with the mashed potato, chopped parsley, chopped cilantro, eggs, and remaining teaspoon of salt. 5. Heat 1/4 inch of vegetable oil in a large saucepan set over medium heat. 6. Lightly wet your hands and form patties that are approximately 2 inches in diameter and 1/2 inch thick. Working in batches, fry the patties, flipping once, until browned and cooked through, 2-3 minutes per side. (Add more oil as necessary, and adjust heat if fritters are browning too quickly.) Remove fritters and let drain on paper towels. 7. Make harissa dip: In a small bowl, whisk together the harissa, vegetable oil, garlic, lemon zest and juice, and salt. Serve patties warm with harissa sauce on the side for dipping. Makes about 2 dozen 2-inch fritters
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