Moroccan Chicken

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Toast spices in a medium saucepan over low heat until fragrant.
3. 3
   In a clean spice grinder or coffee grinder, blend spices until fine.
4. 4
   Season with kosher salt.
5. 5
   Prepare chicken by splitting it down the back and removing the backbone, breastbone and rib cage.
6. 6
   Lay the chicken out flat and rub the blended spices all over.
7. 7
   Marinate for at least 4 hours, can be overnight.
8. 8
   Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat.
9. 9
   When hot, add olive oil and place the chicken skin side down in the pan.
10. 10
    Cover it with a second cast iron pan (you could also a more traditional aluminum foil-wrapped brick) immediately so the skin doesn't have time to contract.
11. 11
    Reduce the heat to medium and cook for 10-15 minutes until chicken is golden brown and has a nice crust.
12. 12
    Remove the top weight and turn the chicken over.
13. 13
    Re-cover with the top weight and finish cooking in the oven for another 20-30 minutes.
14. 14
    Internal temperature between the leg and thigh should reach 165 F when cooked through.
15. 15
    While chicken is cooking, combine cilantro, mint, green onion, yogurt, honey, lemon juice, extra-virgin olive oil, salt and pepper in a blender.
16. 16
    Blend until mixture is fully combined and has a smooth consistency.
17. 17
    Serve the sauce on the side.