If you are stuck for a Sunday roast ideas here is the one to try.
Stuffed with fragrant Moroccan Spice Blend , lemon juice, and yoghurt this chicken has mouth-watering flavours.
Drizzled with spicy mint and coriander yoghurt dressing, I served it with moroccan style couscous salad and it was a massive hit. There were no leftovers!
1 large chicken
1/2 cup thick greek yogurt
2 tbsp Moroccan spice blend ( see recipe for Moroccan Spice Blend here )
1 tbsp olive oil
1/2 lemon juice
1/2 tsp salt or to taste
1 red chili
Few sprigs fresh coriander
Spicy Yoghurt Dressing
1 cup greek yogurt
2-3 springs mint
3-5 springs coriander including stems
1 tsp lime juice
1 red chili
1/2 tsp cumin powder
Salt to taste
To butterfly the chicken, using kitchen scissors cut a thin strip of the top side of the back bone out. Turn the chicken over and press flat with the palm of your hand.
Gently separate the skin from flesh using your fingers, as far as you can reach, including the tights.
In a bowl mix yoghurt, olive oil, Moroccan Spice blend lemon juice and salt.
Reserving 1-2 tbsp the mixture under the chicken skin and gently spread it with your fingers, pressing them over the top. Rub the reserved mixture all over the top of the chicken. Leave to marinade for at least 1 hour or overnight.
Bring chicken to room temperature prior roasting.
Roast in preheated to 180C oven for 1 hour 30 minutes.
Serve topped with sliced chili and coriander leaves and drizzled with the spicy yoghurt dressing.
Place all ingredients for the dressing into a food processor and process till smooth.
Move into a bowl, drizzle with extra vigil olive oil and decorate with a mint leaf .