Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita

• tablespoons coriander seeds↗2 1⁄2
• tablespoons cumin seeds↗2 1⁄2
• tablespoons fennel seeds2 1⁄2
• seedless cucumber, unpeeled and coarsely shredded1⁄2
• cups plain yogurt↗1 1⁄4
• tablespoon finely grated lemon zest1
• garlic clove, minced↗1
• teaspoon cayenne pepper↗1⁄8
• salt & freshly ground black pepper
• (6 ounce) boneless chicken breast halves, with skin6
• cup extra virgin olive oil↗1⁄4

Step-by-step instructions

1. 1

   Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.

2. 2

   Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.

3. 3

   Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.