Ingredients

  • 2 tablespoons cumin seed
  • 2 tablespoons whole coriander
  • 2 cinnamon sticks
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne
  • 1 teaspoon kosher salt
  • ¼ cup olive oil
  • 1 lemon, juice
  • 3 lbs whole chicken, split

Directions

1. Serve with mint yogurt dressing and apricot couscous.
2. Toast cumin, coriander and cinnamon in saucepan until fragrant. Blend until fine in coffee grinder. Add toasted spices to bowl with paprika and cayenne and salt. Stir in olive oil and lemon juice.
3. Prepare chicken by splitting it down back and removing the backbone, breast bone and rib cage. Lay chicken out flat and rub with spices all over. Narinate for up to 4 hours or overnight.
4. Preheat oven to 350*F.
5. Heat iron skillet over medium-high heat. When hot, add 2T olive oil and place chicken skin side down in pan. Cover with heavy object immediately (traditionally use aluminum foil covered brick) to prevent skin from contracting. Reduce heat to medium and cook for 10-15 minutes until chicken is golden brown and has a nice crust. Finish cooking in oven for a further 20-25 minutes.



MacGourmet downloadBrick Chicken. To import, drag image to your MacGourmet recipe box.