1/2 cup cumin seeds
1/4 cup coriander seeds
3 tablespoons fresh chili flakes (I take a chile de arbol and pulse it in a spice grinder or repurposed coffee mill)
5 tablespoons smoked paprika or traditional paprika
1 tablespoon hot paprika or traditional paprika
2 tablespoons ground cinnamon
1/2 teaspoon allspice
1 stick unsalted butter, softened
1 whole 4-pound chicken
1 pound young fava beans in pods
12 large spring onions, trimmed, halved lengthwise
2 stalks green garlic or 2 medium cloves, peeled, trimmed and finely sliced
1/4 cup olive oil
3 lemons, 1 juiced, 2 zested
12 ounces couscous
Freshly ground black pepper
Spatchcocking a chicken facilitates fast and even cooking - essential when cooking over an open campfire, because it enables you to cook the meat evenly.
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