♥ spatchcock chicken with greek yoghurt and indian spices ♥

here the bird is opened out and flattened – see the instructions in the recipe method or ask your butcher to do it for you. i tend to cook this recipe all together in the oven, but if you’re using a grill or on the braai, you will need less of the marinade. You don’t have to stick exactly to the marinade recipe, try mixing and matching your favourite spices if you want. moroccan flavours like cinnamon, cumin and apricots would also work well with the yoghurt

serves 4

what you'll need...
MARINADE
♥1 tsp fennel seeds
♥1 tsp fenugreek seeds
♥2 tsp black onion seeds
♥1 tsp ground turmeric
♥2 tsp dried oregano
♥2 tsp peeled and finely chopped garlic
♥2 tbsp peeled and finely chopped root ginger
♥250ml plain greek yoghurt whisked until smooth
♥4 tbsp lime or lemon juice
♥2 tsp sesame oil
♥salt and black pepper
♥1 tbsp olive oil or water (optional)

CHICKEN
♥1 x 2kg chicken spatchcocked (see above)
♥300g cherry tomatoes

what you'll do...
1.to make the marinade, first grind all the seeds for 1 minute in a spice grinder or coffee grinder, or using a pestle and mortar, then mix with the remaining ingredients, adding the oil or water to loosen the mixture if necessary.

2.to spatchcock the chicken place it, breast side down, on a chopping board and use scissors to cut through the flesh and bone along both sides of the backbone, in a strip about 5cm wide. cut from tail to head end, completely removing the backbone.

3.open out the bird, like opening a book, by gently pulling the two halves apart. use a sharp knife to lightly score the top of the breastbone. run your fingers along and under the sides of the breastbone and attached cartilage and pop them out. Spread the chicken out flat, then turn over and make a slit about 2.5cm long in the skin between the lower end of the breastbone and the leg, on each side. stick the end of the leg on that side through the slit and repeat on the other side.

4.spread the marinade all over the chicken, then place on a plate or baking tray, cover with cling film and refrigerate for at least 2 hours, or ideally for up to 24 hours.

5.when ready to cook, preheat the oven to 200C/180C fan/gas 6.

6.remove the chicken from the fridge and place in a roasting tin. bake for 25 minutes; if it seems to browns too fast, cover with foil for part of the time as necessary. add the cherry tomatoes to the tin after the first 25 minutes and continue to cook for a further 15 minutes or until cooked through. remove from the oven, allow to rest for 10-15 minutes then carve the chicken into slices and serve with the tomatoes and some boiled rice or a dressed salad.



Serve with yummy roasted veggies and



and crisp avo and couscous salad!