Moroccan Spatchcocked Chicken

Heat oven to 400°F. Line 15 x 10 x 1-inch pan with foil.

Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.

In small bowl, mix cumin, salt and cinnamon; sprinkle evenly over chicken. Cover with foil; bake 50 minutes.

In small bowl, mix honey, oil and molasses until well blended. Brush mixture on chicken.

Bake uncovered 10 to 20 minutes, brushing once or twice with pan juices, or until thermometer inserted in thickest part of breast reads at least 165°F. Sprinkle chicken with pomegranate seeds and cilantro. Serve with pan juices, if desired.