Grilled Cornish hen with lemon & black cumin. Cooking from my new culinary friend on the counter, Eat Habibi Eat by @shahirmassoud the book is a modern take on Egyptian cuisine. Instead of Cornish hens, spatchcocked a chicken, reserving the back and wingtips for stock and split in half. Marinated overnight in ground coriander, cumin, cinnamon, garlic, honey, mayo and Dijon mustard. Next day, prepped the star of the show, the spice mix. Pepper, cumin, coriander and nigella seeds, toasted till fragrant and coarsely pounded. Sprinkled on to the chicken halves and into a hot oven to cook for 40 till done. I made a couple of minor changes to the recipe, added mayonnaise to the marinade instead of the suggested plentiful of olive oil and cooked the split chicken at high heat instead of searing on the pan, saving the chicken from being burned because of the honey. Served with a side of green salad dressed in a tahini sauce. Fuss free and delicious. Plans afoot to cook another delicious number, from the book, this Sunday. ... #egyptianfood #grilled #grilledchicken #roasted #roastedchicken #roastchicken #chickendinner #lowcarb #roast #chickenandsalad #tahinidressing #castironcooking #lodgecastiron #castironskillet