Roast chicken with yoghurt tahini dressing, lemon and mint

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 1 chicken (about 1.5kg), butterflied
  • 1 tsp each ground cumin and ground coriander
  • 1 lemon, halved, plus extra wedges to serve
  • 40 gm roasted almonds, coarsely chopped
  • ¼ cup (loosely packed) each flat-leaf parsley and mint, coarsely chopped
  • To serve: snow peas and green beans, trimmed, blanched
  •  
  • Yoghurt tahini dressing
  • 120 gm thick Greek-style yoghurt
  • 40 gm hulled tahini
  • Juice of ½ lemon
  • 1 tbsp extra-virgin olive oil
  • ½ garlic clove, finely grated
  • Pinch of finely ground cumin
01   Preheat oven to 200C. Heat half the oil in an ovenproof frying pan over medium-high heat. Drizzle chicken with remaining oil, season to taste, rub with spices, add to pan skin-side down and cook, turning once, until golden (5-6 minutes). Squeeze lemon over and roast in oven until cooked through (17-20 minutes). Set aside to rest (5 minutes), then scatter with almonds and herbs.
02   Meanwhile, for yoghurt tahini dressing, combine ingredients in a small bowl, season to taste and set aside.
03   Drizzle blanched snow peas and green beans with oil, season to taste and serve with chicken, dressing and lemon wedges.

Topics:

TAHINI, YOGHURT, CHICKEN, LEMONS, MIDDLE EASTERN, MINT, FAST, MAIN, SPRING

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

Styling:

ALICE STOREY AND EMMA KNOWLES

FEATURED IN

Sep 2012

Sep 2012

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