Split Cajun Chicken

Ingredients for 2 servings:

• 1 tsp mustard seeds, light
• 1 tsp sea salt
• ½ tsp fennel seeds
• 1 tsp cumin
• 1 chili pepper(s), dried
• ½ tsp black pepper, whole
• 1 tsp coriander, whole
• 2 garlic cloves, finely chopped
• 3 tbsp oil
• 1 chicken

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

To allow the flavors of the marinade to develop better, toast the mustard seeds, fennel seeds, cumin, pepper, and coriander in a pan over medium heat. During toasting, the spices lose their water, so stir the spices continuously or shake the pan gently. Toast the ingredients until they are nicely browned. Then place the spices in a mortar and pestle to cool. Once completely cool, add the sea salt, chili pepper, and chopped garlic, and crush everything in the mortar. Place the chicken on its breast and cut along both sides of the backbone. Remove the neck, backbone, and rump. Place the chicken breast-side up on the work surface and use the heel of your hand to push through the breastbone. Secure the drumsticks by making a hole in the belly skin. Rub the prepared chicken with the oil and then massage in the spice mixture. Let the marinade soak in for at least 1 hour. Then bake in the oven at 200°C for about 30 minutes on the middle rack until crispy.