Spatchcock Chicken with Spices, Mint & Cucumber Yoghurt Dressing

Thu, 22 August 2019

For the Chicken:

Ingredients:

• 1 Spatchcock Chicken (The chicken is butter-flied by cutting through the backbone and flattening out the chicken)
• 2 Cloves of crushed Garlic
• 200g whole peeled carrots – Blanched
• Juice of 1 Lime
• 1 Teaspoon ground Cumin
• 1 Teaspoon ground Coriander
• 1 Teaspoon ground Chili Flakes
• 1 Teaspoon ground Fennel Seeds
• 1 Teaspoon ground Sweet Paprika
• 1 Teaspoon chopped Rosemary
• 1 Teaspoon chopped Thyme
• 4 Tablespoon Olive Oil
• 1 Teaspoon Brown Sugar
• Ground Sea Salt & Black Pepper

Step 1: In a bowl, mix all marinating ingredients together. (All ingredients except the chicken) Toss the chicken into the marinade. Cover the mix with cling-film and refrigerate for 2 hours. Bring the Chicken to room temperature before cooking

Step 2: Heat a large frying pan and add a little vegetable oil. Place chicken skin side down and brown, turn over and cook for a further 2 mins. Remove from pan and place on a roasting tray on top of the blanched carrots. Brush chicken with a little vegetable oil. Season. Roast in oven for 30min at 180 degrees Celsius.

For the Dressing:

Ingredients:

• 1 Small Cucumber. (Seeds removed, quartered and chopped)
• 200 ml of Natural Yoghurt
• 1 Large Bunch of chopped fresh Mint
• Fresh ground Sea Salt and Pepper to taste

Mix all of the ingredients together.

To serve:

Place chicken on plate add carrots and dressing on top.