Make the Paste
Smash garlic, coriander, sea salt, lemon zest and saffron into a paste with a mortar and pestle. Add 3 TBSPS Olive Oil and stir to combine. Rub chicken all over with paste, including between the skin and breast meat. Place on a platter skin side up. Refrigerate at least 2 hours and up to 6 hours. Remove from fridge 30 minutes before cooking.
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Prepare Chicken
Preheat oven to 450
Mix paprika, cumin, cayene and black pepper together. Sprinkle over chicken. Heat one TBSP Olive Oil in oven proof skillet over medium heat. Place chicken, skin side down in skillet. Place brick wrapped in foil, or a heavy pan or Dutch Oven over chicken. Cool chicken over medium heat without moving chicken or rick, 20 minutes. Remove from heat. Using a spatula, turn chicken over, skin side up. Place in oven and continue cooking until done, about 40 minutes.
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