Roasted Chicken with Olive and Vanilla Sauce

Step 1: Combine 1/2 cup salt (or 1/4 cup regular salt, if that's what you're using) and sugar in a large container with 4 cups cold water and stir to dissolve. Add the chicken and soak for 1 - 2 hours at room temperature (if the weather is hot, refrigerate.)

Step 2: Preheat oven to 350-degrees F. Drain the chicken and pat dry. Put the garlic, thyme, and 2 tablespoons of the butter in the chicken's cavity, season the bird with salt and pepper, and truss it.

Step 3: Combine the remaining 2 tablespoons butter with the oil in a large ovenproof skillet or roasting pan and turn the heat to medium-high. When the butter melts, brown the chicken on both sides, coloring one leg and half the breast at a time; move the chicken occasionally to prevent sticking, and regulate the heat so the skin browns but does not burn - it will take about 5 minutes per side. Split one of the vanilla beans; scrape out the seeds and spread them on the chicken's breast, and insert the pod into the cavity. Put the chicken on its back and put the pan in the oven.

Step 4: Roast for 35 - 45 minutes, basting occasionally with the pan juices, until the bird is nicely browned and an instant read thermometer inserted into it thigh reads 155-degrees F.

Step 5: Meanwhile, to make the olive sauce, combine the olives, cumin, cardamom, coriander, and stock in a small saucepan. Split the remaining 2 vanilla beans and add them; bring to a boil, turn off the heat, and keep warm; if the sauce becomes too thick, thin with a little more stock. Just before serving, season to taste.

Step 6: To make the yogurt sauce, combine the yogurt, garlic, and mint leaves in a blender; puree. Add minced cucumber, season with salt and pepper. If you want more of a pourable sauce, you can thin it by stirring in ¼ cup of water, milk or chicken stock.

Step 7: When the chicken is done, remove it from the oven, let rest for a couple of minutes, and carve; serve with both sauces.