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1
Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat.
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2
Place the vegetable oil into a 1-quart saucepan and place over high heat.
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3
Heat until you see ripples in the in the oil, but do not allow to smoke.
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4
Add the fennel, cumin, coriander, mustard seed and paprika.
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5
When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes.
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6
After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt.
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7
Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.
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8
Place the hen breast side down on a cutting board.
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9
Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone.
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10
Once you remove the backbone you will be able to see the inside of the bird.
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11
Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone.
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12
Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board.
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13
Remove the keel bone.
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14
Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place.
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15
Place the birds into a baking dish and pour over the puree.
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16
Rub the puree onto the birds until thoroughly coated.
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17
Place the birds onto the middle of the grill, skin side down and cover evenly with the brick.
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18
Close the lid and cook for 10 minutes.
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19
If using a gas grill with multiple zones, decrease the middle flame to low.
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20
After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes.
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21
Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.
