1 large garlic clove 1 tablespoon chopped cilantro 1 tablespoon chopped parsley 1 tablespoon chopped mint 3 tablespoons olive oil 1 whole chicken 2 bay leaves 1 teaspoon fennel seeds 1 teaspoon mustard seeds 2 cloves 1 cup red wine 1 cup water 2 teaspoons dry parsley 1 teaspoon paprika salt and pepper to taste
Instructions:
Start with chopping garlic and fresh herbs with 1 tablespoon olive oil in a small chopper or mortar and pestle.
Cut the chicken in the midle of the chest. Open it flat.
Preheat oven safe skillet to high heat. Add 2 tablespoons of olive oil, bay leaves, fennel seeds, mustard seeds and cloves; let it cook for 1 minute or until seeds starting to pop.
Add the chicken with skin side down, and cook for 4-5 minutes or until skin becomes golden.
Flip the chichen and add wine, water and sprinkle paprika, salt, pepper and dry parsley on top of the chicken. Add half of fresh herbs to the skillet.
Pop the chicken to preheated oven to 350F for 1 hour or until juices run clear.
Remove from the oven and let it stand for at least 10 minutes before carving.
