• 5 egg whites, lightly beaten
• 2 tablespoons honey
• Juice of 1 lemon
• 1/3 cup ground cumin
• 3 tablespoons kosher salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground white pepper
• 1 3 to 4-pound roasting chicken

Preheat the oven to 375°F. Mix the egg white, honey, and lemon juice in a bowl until thoroughly incorporated. In a separate bowl, mix the dry spices with the salt and cilantro. Roll the chickens in the egg-white mixture, then generously rub the spice mixture all over them until chickens are coated (it should form a crust).

Place the chicken in a roasting pan and roast uncovered for 1 hour or until the internal temperature of the chicken reaches 165°F. Keep an eye on the bird, making sure that the spices do not burn -- if they do, tent the chicken with foil during the remainder of the cooking process. Allow the meat to rest for 10 minutes before carving.

Serves 4