Coriander and Fennel Seed Spatchcocked Chicken / Jill Silverman Hough
Coriander and Fennel Seed Spatchcocked Chicken is a delightfully different twist on roast chicken with an easy-to-make sauce alongside.
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Roasting rack
- Kitchen shears
- Instant-read thermometer
- Chef's knife
- Baking sheet
- Oven
- Refrigerator
- Aluminum foil
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- One 3 1/2- to 4-pound chicken
- 1 1/2 tablespoons coriander seeds
- 1 1/2 tablespoons fennel seeds
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse kosher salt
- 3/4 teaspoon freshly ground pepper
- 1/2 cucumber, peeled and shredded
- 1/2 cup plain yogurt
- 2 tablespoons sour cream
- 1/4 cup chopped fresh cilantro, dill, or ideally, a combination
- 2 cloves garlic, minced
- 3/4 teaspoon coarse kosher salt, or more to taste
- 1/4 teaspoon freshly ground pepper, or more to taste
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