Take chicken to a new level with lemons & fragrant, zingy sumac. You can also BBQ this by spatchcocking the chicken – coat it in lemon & garlic before cooking.
- 1 large free-range chicken (about 1.5kg in size)
- 3 lemons, cut into eights
- handful of black olives, pitted
- 3 small shallots, peeled and left whole
- 6 garlic cloves, peeled and squashed
- 2 tbsp sumac (see tip)
- 1 tbsp vegetable oil
FOR THE SPICED YOGURT
- 1 tsp ground coriander
- 1 tsp cumin
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- ½ tsp chilli powder, mild or hot, depending on taste
- 500 g pot natural yoghurt
- 1 long red chilli, thinly sliced
- bunch spring onions, sliced
- Heat oven to 200C/180C fan. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
- Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 1½ hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
- While the chicken is cooking, mix all the ingredients for the spiced yoghurt with some salt – if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yoghurt.
Sumac is a powdered spice from the Middle East. Its sour, lemony flavour works well with chicken and lamb as well as rice and pulses. Find it at specialist food shops. If you can’t find any, then finely grated lemon zest can be added, but you won’t get the same ‘bronzed’ colour on the chicken’s skin.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||17.3 g|
|Total carbohydrates||13.9 g|
|- Sugars||8.5 g|
|Dietary fibre||4.3 g|