Zaatar Yoghurt Roast Chicken

Posted in - Poultry & Recipes on March 10th 2014 0 Comments chickyog

Having been to Matt’s Kitchen with friends, we were all raving about his ‘spiced chicken’.  One friend even asked me how to cook it (lovely to have a friend with such faith, even if misplaced).  Wanting to repeat this without a forty five minute drive to Bruton, I think I came pretty close.  It is spiced in a herby, as opposed to chilli, way.  If Matt sees this he may disagree, but the end result was based on my guesswork of his delicous recipe.  This will most definitely be a repeated-forever-more recipe in my family anyway – highly recommended.

chickyog

Ingredients
200 mls plain yoghurt
2 tbsp Zaatar (this is a mixture of thyme, sesame seeds, sumac, salt, Margoram, oregano – I bought some by Mymoune)
grated zest of 1 unwaxed lemon
1 happy chicken
1 tbsp olive oil
Maldon Sea Salt

Cous Cous
1 1/2 cups cous cous
juice of 1 lemon
2 tbsp olive oil
a handful of sultanas
1/3rd of the chicken gravy
Next time I will add a diced aubergine fried in olive oil and garlic to the couscous when it is ready.

1.  Mix the yoghurt with the Zaatar and Lemon zest.
2.  Using rubber food gloves I very carefully separated the skin from the thicken so that I was able to feed the yoghurt mixture under the skin of the breast and the leg.  It is so easy to tear the skin so do it when you are not in a rush!  I spread the mixture around the meat by removing my hands and doing so from its surface.
3.  Drizzle a little olive oil over the surface of the chicken and sprinkle with  Maldon Sea salt or equivalent.
4.  Roast at 200 degrees C for between 1 hour and 1 and a half, depending on the size of your chicken.  When the legs feel as if they will easily come away from the chicken, it is ready.
5.  Remove the chicken and let it rest.
6.  Put some cous cous in a pan and put some olive oil, and lemon juice on top of it.  Pour boiling water so that it just covers the surface.  Place a lid and leave to infuse until soft. Add sultanas and put the lid back on after five minutes.
7.  Pour some gravy from the chicken roasting tin over the top of the cous cous and reserve the rest to have with the carved chicken.

I promise you this is so delicous and exciting in its simpilcity.  I get so fed up with the washing up following a roast and this is a simply yum scrum answer.

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