Makes 6 servings.

1 whole chicken, cut into pieces and boned

1 tablespoon olive oil

Spice Rub:

2 tablespoons cumin seed

2 tablespoons coriander seed

1 cinnamon stick

1 tablespoon fennel seed

½ teaspoon cayenne pepper

1 teaspoon sugar

1 teaspoon cracked black pepper

1 teaspoon salt

For the Salad:

1 tablespoon olive oil

1 red onion, peeled and cut into ½-inch rounds

2 apples, cored and cut into ¼-inch rounds

2 cups canned chickpeas drained, rinsed and patted dry

¼ pound arugula, washed and trimmed

⅓ cup reduced cider vinaigrette (recipe follows)

Salt and pepper to taste

Place cumin, coriander, cinnamon stick, fennel seed and cayenne on a sheet pan and toast for 4-5 minutes in a 350° oven. Let cool and grind in a spice mill. Transfer to a container and add the remaining sugar, salt and pepper. Taste and adjust the seasonings accordingly. This is a great spice mixture to have on hand.

Rub the chicken pieces with the olive oil and 3-4 tablespoons of the spice rub. Set aside.

Lightly rub the red onion slices and apple slices with the olive oil and sprinkle with salt and pepper.

Start an even bed of coals in your charcoal grill or preheat your gas grill on high.

Grill the chicken skin side down for 4 minutes on the hotter part of the grill. Flip to the reverse side and grill for 4 minutes. Move the chicken to a cooler part of the grill and finish the chicken for 2-3 minutes. Use a thin small knife check for doneness. Transfer the chicken to a platter and let rest for 5 minutes before slicing.

Grill the onions for 4-5 minutes on each side, until softened. Grill the apple rounds for 2-3 minutes per side and set aside.

Slice the chicken into ¼-inch slices. Separate the onion rings, removing the outer charred pieces.

Place the arugula in a large bowl, sprinkle with salt and dress with enough cider dressing to just coat the leaves. Place the arugula on a large serving platter, making a well in the center.

In the same large bowl combine the chicken, grilled onion rings and chickpeas. Sprinkle with salt and pepper and drizzle with 3-4 tablespoons of the cider vinaigrette. Gently toss and mound in the center of the dressed of arugula. Place the grilled apples around the platter and drizzle the whole platter with 2 tablespoons of dressing.

Reduced Cider Vinaigrette:

2 cups cider

½ cup reduced cider (see below)

3 tablespoons sherry vinegar

1 tablespoon shallots, diced fine

1 tablespoon chopped thyme

½ to 1 teaspoon sugar

1 cup canola oil

Salt and pepper to taste

In a heavy-bottomed medium saucepan, heat the cider on high heat. Bring to a boil, making sure it does not overflow. Reduce the cider on medium-high heat to a third of its original volume. The reduced cider should be the consistency of syrup. Set aside and let cool.

(The reduced cider can be stored up to 2 weeks.)

In a mixing bowl combine ½ cup of the reduced cider, sherry vinegar, shallots, chopped thyme and ½ teaspoon of sugar. Gradually add the canola oil by whisking vigorously. Season the dressing with salt and pepper and taste. Use the arugula to taste the vinaigrette and adjust the seasonings accordingly.