✠ Ingredients :
- 1 teaspoon black peppercorns
- 2 teaspoons sea salt
- 1 teaspoon freshly ground coriander
- 1 teaspoon freshly ground cumin
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ cup whole milk yogurt
- 1 tablespoon grated fresh ginger
- 1 tablespoon fresh lemon juice
- One 3- to 4-pound chicken, butterflied
- Fresh cilantro leaves for garnish
✠ Preparation Steps :
1. Grind the cardamom seeds and peppercorns to a fine powder in a mortar and pestle or a spice/coffee grinder. Stir in the salt, coriander, and cumin, then add the garlic and smash it. Add the olive oil and work everything together to form a paste. Transfer to a small bowl and stir in the yogurt, ginger, and lemon juice.
2. Place the chicken in a large bowl or a baking dish. Rub about half the yogurt mixture between the skin and the meat over the breasts and thighs. Then smear the remaining yogurt all over the chicken, front and back. Refrigerate for at least 3 hours, and up to 24 hours.
3. Thirty minutes before roasting, remove the chicken from the refrigerator and let it sit at room temperature. Heat the oven to 425°F.
4. Place the chicken breast side up in a cast iron skillet or baking pan. Roast for 45 minutes to 1 hour, until the internal temperature of the thickest part of the thigh registers 165°F. Let the chicken rest for 15 minutes before carving.
5. Serve the chicken garnished with cilantro leaves.
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