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 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl....

For dressing: Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.) For salad: Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm. Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper. *Available at some supermarkets and at Asian...

Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.Put oven rack in middle position and preheat oven to 350°F. Butter baking dish.Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat....