ALMOND CHILE SAUCE.

"If you haven't been vaccinated, wear your mask for your own protection, and the protection of the people who also have not been vaccinated yet."(Keep screen awake).(3- to 4-pound).

Place extra-virgin olive oil, grapeseed oil, garlic, coriander seeds, and turmeric in a blender.Process on high speed until smooth, about 35 seconds.. Place chicken, breast side down, on a cutting board.Using poultry shears, cut along both sides of backbone; discard backbone.

Turn chicken breast side up, and press down on breastbone to flatten chicken.Season both sides with salt.

Place chicken in a large roasting pan, and rub all over with marinade.

Cover and chill at least 2 hours and up to 8 hours or overnight.. Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill.(The meat should have a little bit of liquid around it; you will know to add more water if the meat starts frying instead of simmering.)

Remove pot from heat and transfer beef to a large bowl using a slotted spoon; pour cooking liquid into a separate large bowl.Clean the pot and return to the stove..

Combine remaining 6 tablespoons turbinado sugar and remaining 1/4 cup oil in cleaned 10-quart pot and cook over medium-high heat, stirring frequently, until sugar turns dark brown and begins to foam, about 4 to 5 minutes.Add pigeon peas, rice, and remaining 1 cup onion and cook, stirring constantly, until onions are translucent and mixture is coated with caramelized sugar, about 5 minutes; season with 1 1/2 teaspoon salt and 3/4 teaspoon pepper.. Stir together reserved cooking liquid from the meat with coconut milk, adding water to mixture as needed to equal 8 cups total.