Tunisian Chicken with Parsley Sauce

Recipe from Weber's way to grill. Love, love parsley so this was a hit for me. All the spices; firm believer they have health benefits; but if they do not, the flavor is enough. Served with basamti rice.
Ingredients for Parsley Sauce: (I eliminated 1 teaspoon honey as like savory better)

• 1 1/2 cups lightly packed fresh Italian parsley leaves
• 1/4 cup slivered almonds, toasted
• 1 large garlic clove, quartered
• 1/2 cup olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt

Ingredients for Paste:

• 4 teaspoons coriander seed
• 2 teaspoons caraway seed
• 2 teaspoons cumin seed
• 2 teaspoon red pepper flakes
• 2 tablespoon olive oil
• 1 teaspoon salt

• 2 chicken breast halves with bone and skin

Directions for Parsley Sauce:

In the bowl of a food processor pulse the parsley, almonds and garlic, until finely chopped. With motor running, slowly add the oil to create an emulsion. Mix in mustard and salt and emulsify again.

Directions for Paste:

In a cast iron skillet over medium heat, toast the seeds and red pepper flakes until fragrant. Remove from heat and pour into a bowl to cool. Using an electric spice grinder; make into a powder. Add the olive oil and salt. Stir to make a paste.

Directions for grilling chicken:

Using your fingertips, lift the skin from chicken and rub 1 teaspoon of the paste under the skin of each chicken breast. Lay the skin back in place and rub the remaining paste evenly over all the pieces.

Place the chicken on a plate and cover with parchment paper and allow to stand at room temperature for 20-30 minutes.

Brush the cooking grates with oil.

Grill the chicken skin side down over direct medium heat until the skin is browned, 3-5 minutes.

Turn chicken over and continue to cook over indirect medium heat ( turn off middle burner on a gas Weber), with the lid closed, until meat is opaque all the way to the bone, 20-30 minutes. 

Transfer to a platter and let rest for 10 minutes. Serve with Parsley Sauce and rice. Yum!