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1
Toast spices in a medium saucepan over low heat until fragrant.
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2
In a clean spice grinder or coffee grinder, blend spices until fine.
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3
Season with kosher salt.
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4
Prepare chicken by splitting it down the back and removing the backbone, breastbone and rib cage.
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5
Lay the chicken out flat and rub the blended spices all over.
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6
Marinate for up to 4 hours or overnight.
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7
Heat a large cast iron skillet (or other heavy ovenproof pan) over medium-high heat.
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8
When hot, add a 2 count of extra virgin olive oil and place the chicken skin side down in the pan.
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9
Cover it with a second cast iron pan (you could also use a more traditional aluminum foil-wrapped brick) immediately so the skin doesn't have time to contract.
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10
Reduce the heat to medium and cook for 10-15 minutes until chicken is golden brown.
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11
Re-cover with the top weight and finish cooking in the oven for a further 20-25 minutes.
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12
Internal temp between the leg and thigh should reach 165 F when cooked through.
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13
Now prepare the couscous.
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14
In a medium saucepan add a 2 count of extra-virgin olive oil.
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15
Add the red onion, almonds and apricot and saute over low heat until translucent and slightly fragrant.
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16
Add the couscous then dump in the warm chicken broth.
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17
Stir with a fork to combine add lemon zest and cover.
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18
Let sit for 10 minutes, then uncover and fluff with a fork again.
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19
Put the green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous.
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20
Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper.
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21
Toss gently to combine.
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22
Serve family-style on a large platter and garnish with fresh cilantro.
