Shortcut the glaze by using already-ground coriander and cumin – though the aroma and flavor of toasting the whole spices really boosts the taste quotient. The wheat berry dressing is a great way to use a whole grain. In the time it takes to roast the chicken, the wheat berry nuggets can cook to chewy tenderness.
Heat oven to 425°F. Tie chicken legs with kitchen twine; tuck wings under. Place on a rimmed baking sheet. Brush with butter; season with salt and pepper. Roast for 20 minutes.
Meanwhile, toast coriander and cumin seeds in small, dry saucepan. Grind in a spice grinder or mortar & pestle. Add apricot spread, orange and lemon juices to saucepan with spices. Cook over low heat until well blended.
After 20 minutes, begin brushing the chicken with orange glaze. Continue every 10 minutes until juices run clear (when internal temperature in thigh reaches 165°F), about 35 minutes longer.
To prepare dressing, heat oil in medium saucepan over medium-high heat. Sauté onion for 3 minutes. Stir in wheat berries; cook and stir 2 minutes.
Stir in broth and salt; bring to a boil. Reduce heat to low; cover and simmer about 55 minutes or until wheat berries are chewy tender. Stir in pistachios and apricots. Serve with chicken.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.