Spiced Chicken With Pineapple Salsa

• 10 black peppercorns
• 1 teaspoon cumin seed
• 12 teaspoon coriander seed
• 12 teaspoon fennel seed
• 2 limes, juice of
• 4 tablespoons olive oil
• 1 (3 1/2 lb) chicken
• 1 small pineapple, peeled and finely chopped
• 12 red onion, peeled and finely chopped
• 12 red chile, deseeded and finely chopped
• 2 tablespoons cilantro, chopped

1. Heat a dry skillet, add the first four ingredients and toast stirring continuously for about 30 seconds.
2. Take of the heat and set aside to cool, crush using a pestle and mortar.
3. Add juice of 1 lime and olive oil and mix well.
4. Place the chicken breast side down onto a chopping board and cut along both sides of the backbone to remove it.
5. Remove the wishbone.
6. Turn the chicken over and flatten it out by pressing down the breast bone firmly.
7. If you don't want to do this you can either ask your butcher to do it for you or use chicken pieces.
8. Insert a long metal skewer diagonally through the leg and wing on either side to keep the chicken flat.
9. Slash the thickest part of the chickens thigh with a sharp knife and place it into a roasting tin.
10. Pour the marinade over the chicken and the turn it over.
11. Cover the tin with aluminium foil and keep refrigerated overnight.
12. Grill under a preheated grill for approx 45 minutes or until juices run clear and chicken turns golden brown.
13. SALSA.
14. Just before placing the chicken under the grill, mix the juice of the second lime with the pineapple, onion, chilie and cilantro.
15. Season to taste with salt and pepper.
16. Refrigerate for 30 minutes, and the remove from fridge to allow it to reach room temperature before serving.
17. Serve with the grilled chicken.

black, cumin, coriander seed, fennel seed, olive oil, chicken, pineapple, red onion, red chile, cilantro

Taken from www.food.com/recipe/spiced-chicken-with-pineapple-salsa-103183 (may not work)