Chicken with Mint Yogurt Dressing and Apricot Couscous

By: Tyler Florence
For the chicken and marinade:
1 whole large chicken, split in half down the back, or 8-10 chicken thighs and legs
1 tsp paprika
1 tsp cayenne or cayenne with red pepper
1 tsp coarse salt
1/4 c olive oil
1 lemon
2 tbsp cumin seeds
2 tbsp whole coriander
2 sticks cinnamon or 1-2 tbsp ground cinnamon
1/4 c extra virgin olive oil

Procedure:
Wash the chicken well and pat dry with towels. Set Aside.
In a bowl, combine paprika, cayenne, salt, olive oil and juice of 1 lemon. Set aside.
In a skillet, combine cumin seeds, coriander and cinnamon and toast over low heat, stirring with a heat proof spatula to keep them from burning. when fragrant, transfer to a spice grinder or blender and process until finely ground. Add these ground spices to the paprika-olive oil mixture and blend well.
Rub the chicken with the marinade mixture. Place in a container and pour any remaining marinade all over the chicken. Cover and marinate for at least four hours.

When ready to cook:
Preheat oven to 375F (190C).
Heat a large heavy skillet to high heat and pour in the extra virgin olive oil.
Arrange the chicken, skin side down, on the pan and immediately put over it a heavy cast iron pan to weigh the chicken down. This will prevent the chicken skin from contracting and ensure that all the surfaces of the chicken touch the skillet evenly.
Reduce heat to medium and let the chicken cook for 10-15 min or until golden brown. Transfer chicken and all the liquid in the pan to an over-proof dish. Put in preheated oven and cook for 20-25 min or until chicken is fully cooked and tender. Serve with mint yoghurt dressing.

Mint Yoghut dressing:
1 1/2 c plain yoghurt
1/2 c chopped fresh cilantro leaves
1/2 c chopped fresh mint leaves
2 stems spring onions (green parts only), diced
2 tbsp honey
juice of 1 lemon
1 tbsp extra virgin olive oil
salt and pepper

Combine ingredients and process in blender until smooth.

Apricot Couscous

Ingredients

• Extra-virgin olive oil
• 1 small red onion, small dice
• 1/4 cup dried apricots, coarsely chopped
• 1/4 cup whole almonds toasted, coarsely chopped
• 1 cup couscous
• 1 1/2 cups chicken stock, warm
• 1/2 teaspoon lemon zest
• 2 scallions green parts only
• 1/4 cup fresh mint leaves, roughly chopped
• 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
• Kosher salt and freshly ground black pepper

Directions

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.