Ingredients
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 2 teaspoons fennel seeds
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cassia
- 2 teaspoons sea salt
- 1/2 preserved lemon
- 4 garlic cloves
- 60 ml (2 fl oz/1/4 cup) olive oil
- Pinch of saffron threads
- 1.6 kg (3 lb 8 oz) whole chicken, cut into 8 pieces
- 1/2 cup coriander (cilantro) leaves
- 1/2 cup mint leaves
- Extra virgin olive oil, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Place the cumin, coriander, caraway and fennel seeds in a small frying pan over low heat and cook until aromatic. Transfer the spices to a mortar and pestle, add the cayenne, ginger, cassia and salt, and pound to a fine powder. Set aside.
2. Remove the pips, flesh and pith from the lemon. Discard the pips and pith. Slice the rind into thin strips and reserve for a garnish. Add the lemon flesh and garlic to the spice powder in the mortar and pestle, and pound to a smooth paste, adding the olive oil gradually and then the saffron.
3. Place the chicken pieces in a large glass or ceramic bowl, add the spice paste and rub it into the chicken using your hands.
4. Line a roasting pan with non-stick baking paper. Put the chicken, skin side up, on the lined tray. Roast for 20 minutes, basting occasionally with pan juices to develop a good colour and crust. Bake for a further 20 minutes or until cooked through and golden.
5. Transfer the chicken to a platter. Toss the coriander, mint and reserved strips of preserved lemon together. Sprinkle over the chicken and drizzle with a little extra virgin olive oil.
