2 Cornish hens, halved (or 3 to 3½ pounds bone-in, skin-on chicken thighs, legs or breasts)

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon caraway seeds

1½ packed cups chopped cilantro

1½ packed cups chopped flat-leaf parsley

3 to 5 serrano chiles (depending on how spicy you want your z'houg), stemmed and roughly chopped

5 medium garlic cloves, roughly chopped

¼ teaspoon freshly ground black pepper

2 teaspoons kosher salt, divided

½ cup extra-virgin olive oil