Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon black peppercorns, (such as Tellicherry)
  • 6 cardamom pods, (outer husk removed)
  • 4 allspice berries
  • 4 whole cloves
  • 4 tablespoons (32 g) ground New Mexico chiles
  • 3 tablespoons paprika, (sweet, hot or smoked)
  • 2 teaspoons fenugreek leaves, (crushed)
  • 2 teaspoons table salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1, 3 1/2 to 5 pound (1.6 kg to 2.3 kg) whole chicken, (preferably air chilled)
  • 3 tablespoons Garlic-Infused Oil made with olive oil
  • 1 medium green bell pepper, (cored, cut into broad strips)
  • 1 medium red bell pepper, (cored, cut into broad strips)
  • 1/2 pound (225 g) “baby” carrots
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup (120 g) lactose-free yogurt
  • 1 teaspoon lime juice (or lemon)
  • 2 tablespoons chopped cilantro or parsley

Instruction

  • To Make the Berbere: Place the coriander seeds, peppercorns, cardamom pods, allspice berries and cloves in a nonstick skillet and heat over low-medium heat, tossing them around frequently, for a few minutes or until fragrant. Do not allow to burn! Pour out of skillet and allow to cool, then grind in spice grinder. Stir together with remaining ingredients. The mixture can be refrigerated for up to 3 months in an airtight container.
  • For the Chicken and Veggies: Position rack in hottest area of oven. Preheat oven to 400°F/200°C.
  • Spatchcock the chicken and place it in large roasting pan, such as a rimmed half-sheet pan. Rub it with 1 1/2 tablespoons of the oil and season well with salt and pepper. Sprinkle with 1 1/2 teaspoons of the berbere seasoning and rub that in too. Place the vegetables in a bowl, drizzle with remaining 1 1/2 tablespoons of garlic-infused oil, 1 teaspoon of berbere seasoning and some salt and pepper and toss to coat. Scatter the vegetables around the chicken .
  • Roast for about 30 to 40 minutes or until a thermometer inserted into the thickest part (not touching bone) registers 165°F/74°C.
  • Allow to sit for 5 minutes for juices to redistribute within the chicken.
  • While the chicken is resting, make the sauce by stirring the yogurt, lime juice and cilantro together in a small bowl. Drizzle over the chicken and vegetables and serve immediately. Leftovers can be refrigerated in an airtight container and are good at room temperature or warmed.