this was excellent, the true test is a nice crispy flavorful skin. i used preserved plums from serbia instead of fresh and it was delicious. i don't have much of a sweet tooth, but the combination of sweet and tangy lemon, spicy coriander was delicious.
One of the dishes which we turn to again and again. We usually omit the coriander and thyme, use almond slivers instead of whole almonds, and double the sauce and then reduce it when the chicken is cooked. We also use a cut-up whole chicken and adjust the cooking time. This is delicious when served with simple french-cut green beans underneath the chicken and sauce, and the dish re-heats brilliantly. Make sure to use firm plums!
I do not expect to make this recipe again. I followed the directions, except that I put the rind/coriander/pepper mixture under the skin instead of sprinkling it over the top. Perhaps that was the problem - perhaps those ingredients should have run into the sauce when I basted. It didn't taste bad, I just didn't think it was flavorful enough to justify all of the work involved.