Ingredients

• 1 (about 3 1/4 lb) whole chicken
• 3 red chiles, chopped
• 2 garlic cloves
• 1 tsp ground ginger
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp paprika
• 2 tbsp red wine vinegar (for marinade)
• 2 tbsp oil
• 1 red onion, sliced
• 2 carrots, shredded
• 1 beet, peeled and shredded
• 4 cabbage leaves, thinly sliced
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 2 tbsp red wine vinegar (for slaw)
• 1 tsp cumin seeds

Equipment

• Small food processor
• Roasting pan
• Meat thermometer
• Box grater or food processor shredding disc
• Aluminum foil

Instructions

1. In a small food processor, blend the chiles, garlic, ground ginger, oregano, coriander, paprika, 2 tablespoons red wine vinegar, and oil into a loose paste. It should smell sharp and fragrant.
2. Pat the chicken dry, then rub the marinade all over, getting it into every crevice. Let it sit at room temperature for 1 hour so the flavors sink in and the bird roasts more evenly.
3. Heat the oven to 375F. Set the chicken in a roasting pan and roast for 1 hour 20 minutes, until the juices run clear and a thermometer in the thickest part of the thigh reads 165F.
4. Tent the chicken loosely with foil and rest for 20 minutes so the juices redistribute and stay in the meat, not on the cutting board.
5. While it rests, toss the sliced red onion, shredded carrots, beet, and cabbage with the mayonnaise, Greek yogurt, 2 tablespoons red wine vinegar, and cumin seeds. Season with salt and pepper to taste.
6. Carve the chicken and serve with the slaw and fries, plus extra hot sauce on the side.