Spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly - marinate in yogurt, coconut and spices for extra kick
- 1.8kg chicken, spatchcocked
- juice 1 lemon
- 2 tsp mild chilli powder
- 85g natural yogurt
- 85g coconut cream
- 3 garlic cloves, crushed
- 2½ cm/1in piece ginger, peeled and grated
- 1 tbsp tomato purée
- 1 tsp each ground cumin, ground coriander and garam masala
- ½ tsp grated nutmeg
- 1 tsp turmeric
- 1 tbsp olive oil
- small bunch coriander
- cucumber raita
MethodMix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
- 1 large free-range chicken (about 1½ kg/3lb 5oz in size)
- 3 lemons, cut into eights
- handful black, pitted olives
- 3 small shallots, peeled and left whole
- 6 garlic cloves, peeled and squashed
- 2 tbsp sumac (see Know-how, below)
- 1 tbsp vegetable oil
- 1 tsp each ground coriander and cumin
- ½ tsp each ground turmeric and mustard seeds
- ½ 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/180C 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 and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
- While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt – if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.
- 2 garlic cloves, peeled finely
- grated zest and juice of 1 lemon
- 2 tbsp Kashmiri spice mix, or good-quality curry powder
- 1 dried bird's-eye chilli, seeded and crushed, or a pinch of chilli flakes
- 3 tbsp olive oil
- 12 chicken thighs, bone in, skin on
- 2 large bunches each rosemary and thyme
- 2 branches fresh bay leaves
- Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
- 1 6 ounce carton plain greek fat-free yogurt
- 1/4 cup thinly sliced green onions (2)
- 1 tablespoon snipped Fresh Mint
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Dash cayenne pepper
- 3/4 cup chopped, seeded cucumber
- 1/4 cup finely chopped red sweet pepper
- 4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 poundstotal)
- 1/8 teaspoon ground black pepper
- In a medium bowl combine yogurt, green onions, mint, garlic powder, salt, 1/8 teaspoon black pepper, and the cayenne pepper. Transfer 1/3 cup of the yogurt mixture to a small bowl; set aside. For minted yogurt sauce, stir cucumber and sweet pepper into the remaining yogurt mixture.
- Sprinkle chicken breast halves with 1/8 teaspoon black pepper. For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (170 degrees F), turning and brushing generously with the 1/3 cup reserved yogurt mixture halfway through grilling time.
- Serve chicken with the minted yogurt sauce.