Ethiopian Chicken with Preserved Lemon Relish and Bitters

Ingredients

For the chicken:

• 1½ tablespoons dried thyme
• 2 teaspoons coarse sea salt
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• 1 teaspoon ground cinnamon
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger

• 1 (4-pound) chicken, spatchcocked (see page 110 of Bitterman's Field Guide to Bitters and Amari)
• 3 tablespoons olive oil
• 1 tablespoon cardamom bitters
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• 1 tablespoon lemon juice

For the preserved lemon relish (Makes ½ cup):

• 1 preserved lemon, finely chopped (page 110 of Bitterman's Field Guide to Bitters and Amari)
• ¼ cup chopped fresh flat-leaf parsley and/or cilantro
• ½ garlic clove, minced ½ teaspoon freshly ground black pepper
• 4 dashes cardamom bitters
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• 1 teaspoon extra-virgin olive oil