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FINDRA’s Favourite Recipes: Roast yogurt-marinated chicken

A golden roast spatchcocked chicken, served with coriander, red onion and pomegranate salad.

Here’s a favourite for you meat eaters out there, picked by our brand ambassador Dee Hollingsbee as her favourite recipe of 2019! “Easy, quick to cook and super tasty is this recipe from Diana Henry’s ‘Simple’ – I’ve just bought myself her new book ‘From the oven to the Table’ for Christmas”. Recipe sourced here.

 

 

To serve 4, main ingredients:

  • 1.6kg (3lb 8oz) chicken
  • 250ml (9fl oz) plain natural yogurt
  • juice of ½ lemon
  • 3 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 tsp ground cayenne

Dressing:

  • 1 small garlic clove, crushed
  • 1 red chilli, halved, deseeded and finely chopped
  • ¼ tsp ground cumin
  • 1 tbsp white balsamic vinegar
  • ½ tbsp runny honey
  • 1 tsp pomegranate molasses
  • 1 tbsp lemon juice
  • 4 tbsp extra-virgin olive oil

Salad:

  • ½ medium red onion
  • 60g (2oz) soft salad leave
  • 15g (½oz) coriander (remove any long stalks )
  • seeds from ½ pomegranate
  • 2 tbsp very roughly chopped pistachios

 

1/. To spatchcock the chicken: Set the bird on your worktop, breast-side down, legs towards you.

2/. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail to the head. Remove the backbone and keep it for stock (freeze until you’ve gathered three or four).

3/. Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird.

4/. Mix together the yogurt, lemon, olive oil, garlic and cayenne to make a marinade. Lay the chicken flat in a dish and make small incisions in the flesh on the underside. Pour the marinade over the chicken, lifting the skin so some can run in there too. Cover with clingfilm and chill for four hours or overnight. Turn the chicken a few times while it’s marinating.

5/. Preheat the oven to 200°C/400°F/gas mark 6. Whisk the dressing ingredients and season to taste. Set aside.

6/. Lift the chicken out of its marinade, gently shaking off the excess. Put into a roasting-tin, breast-side up, season and roast for 45 minutes.

7/. Slice the red onion very finely (a mandolin is ideal). Toss the salad leaves and coriander with the onion and dressing. Scatter with pomegranate seeds and pistachios and serve with the chicken – either whole or cut into pieces.