TAHINI YO­GHURT SAUCE

Australian Women’s Weekly NZ - - FAMILY COOKING -

½ cup (140g) Greek-style yo­ghurt 2 ta­ble­spoons tahini 2 ta­ble­spoons le­mon juice

1 Pre­heat oven to 180°C (160°C fan-forced). 2 To but­ter­fly the chicken, use kitchen scis­sors or a sharp knife to cut down ei­ther side of the back­bone; re­move the back­bone. Open the chicken out­wards; press firmly on breast to flat­ten. Wipe chicken all over with pa­per towel. In­sert your fin­gers between the skin and the flesh of the breast, thighs and drum­sticks to sep­a­rate. 3 Finely grate rind from the le­mon. Com­bine rind with but­ter, chilli, oregano, cumin, co­rian­der, gar­lic and pars­ley in a small bowl; sea­son with salt and pep­per. Spread the but­ter mix­ture un­der the skin of the chicken over the drum­sticks, thighs and breast. 4 Cut the le­mon into four thick slices cross­ways; place the le­mon slices in a medium flame­proof bak­ing dish. Place the chicken on top of the le­mons. Sea­son the chicken with sea salt and pep­per. Roast chicken for 45-50 min­utes or un­til the skin is richly golden and just cooked through. To test if the chicken is cooked, in­sert a skewer side­ways into the thick­est part of the thigh; the juices should run clear. 5 TAHINI YO­GHURT SAUCE Mean­while, whisk all in­gre­di­ents in a medium bowl un­til com­bined. Sea­son to taste with salt. 6 Care­fully re­move the chicken and le­mon from the pan; cover and rest for 5 min­utes. Place the dish over medium heat; sim­mer, un­cov­ered, for 2 min­utes or un­til the pan juices are re­duced a lit­tle. Sea­son to taste. If you don’t have a flame­proof dish, pour the pan juices into a small saucepan and sim­mer un­til re­duced. Driz­zle the chicken with the pan juices; scat­ter with pars­ley. Serve with the Tahini Yo­ghurt Sauce.

Not suit­able to freeze or mi­crowave.

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