This is a recipe for the ones who love roast chicken but want to give it a summer twist. The marinade also works well with BBQ chicken (You’ll need to marinate the chicken in lemon juice and garlic prior to BBQ). The recipe is from John Torode and was published in BBC GoodFood Magazine. I thought it looked great in the magazine and it tasted even more delicious than it looked!
Sumac is powdered spice from Middle East. Its sour lemony flavour works well with chicken and lamb as well as rice. You can find it from special spice shops or online, websites such as thespiceshop.co.uk . I f you can’t find it, you can use grated lemon zest instead. But you won’t get the great colours on the chicken’s skin.INGREDIENTS:
- 1 large free-range chicken ( about 1.5Kg, 3lb 5oz in size)
- 3 lemons, cut into eights
- 3 small shallots, peeled and left whole ( I used half-chopped onion instead).
- 6 garlic cloves, peeled and squashed
- 2 tbsp sumac ( I used 3 tbsp, to give the skin a deep colour)
- 1 tbsp vegetable oil ( or butter ) to rub on the Chicken’s skin
FOR THE SPICED YOGURT
- 1 tsp each ground coriander and cumin
- 1/2 tsp each ground turmeric and mustard seeds
- 1/2 tsp chilli powder, mild or hot depending on taste.
- 500g pot natural yogurt
- 1 long red chilli, thinly sliced
- bunch spring onions, sliced
- Heat oven to 200C/ 180 fan/ gas 6. 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 ( I like to rub butter all over the chicken instead of oil ) and the rest of the sumac and rub onto chicken, massaging it into every part possible. Roast for 1 and 1/2 hours or until the juices run clear ( I roast my chicken for 1 hour with the foil cover on to keep it moist and 1/2 hour without the cover) when a skewer is inserted into the thickest part of the leg.
- While the chicken is cooking, mix all the ingredients for the spices yogurt with some salt- if you like it a little milder, deseed the chillies before slicing it.
- Carve the chicken and serve with a dollop of the yogurt. Enjoy! It’s sensational on a sunny day.
Thanks for looking and come back soon!