Marinated in lovely warm spices, lemon and garlic, delicious hot or cold
serve with flat bread, cous cous, jasmine rice or baked potatoes. A good
idea to roast 2 chickens while the oven is on, then you have lots of options
for another day.
Serves 4
1.5kg free range chicken
3/4 cloves garlic, chopped 1 thumb size piece ginger, chopped
1 teaspoon ground coriander 1 teaspoon ground cumin
½ teaspoon turmeric ½ teaspoon cayenne
1 teaspoon sumac 1 teaspoon sugar
1 tablespoon olive oil juice of 1 lemon sea salt and black pepper
Tahini and yogurt dressing
2 tablespoons Greek style yogurt 2 tablespoons tahini
1 tablespoon olive oil
cucumber and red onion salsa
1 cucumber, thinly sliced 1 red onion, thinly sliced
1 tablespoon sugar 1 tablespoon red wine vinegar
1 tablespoon olive oil
Place the chicken in a deep dish, mix the garlic, ginger and all the spices together, then add the
sugar, oil, lemon juice and seasoning, mix the lot and spread over the chicken, leave in the fridge
to marinate overnight if possible. To cook set oven gas mark 4 180c Roast the chicken for 1 and half
hours or until 75c on the probe. While the chicken is cooking, mix the dressing ingredients together,
season to taste. Mix the salsa ingredients together and season. Serve the sliced chicken with some
flat breads, the dressing and the cucumber and red onion salsa.
