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Spice-roasted chicken with spinach and garlic yoghurt
Spice-roasted chicken with spinach and garlic yoghurt
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Prep Time:
25 minutes
Cook Time:
105 minutes
Total Time:
130 minutes
Impress guests with flavorful spice-roasted chicken paired with creamy homemade spinach and garlic yogurt.
Ingredients:
  • 20.00 ml sumac
  • 1 tsp ground chilli powder
  • 3 tsp dried oregano
  • 3 garlic cloves, crushed
  • 56.88 gm extra virgin olive oil
  • 2 (x 1.3kg) whole chickens
  • 1 lemon, cut into thin wedges
  • 200g tub beetroot dip
  • 200g tub eggplant dip
  • 400g Turkish bread, sliced, toasted, to serve
  • Fresh flat-leaf parsley, to serve
  • 9.20 gm extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 100g baby spinach, roughly shredded
  • 187.50 ml plain Greek-style yoghurt
  • 20.00 ml fresh flat-leaf parsley, chopped
Instructions:
  • Preheat the oven to 180C (160C fan-forced).
  • In a bowl, mix together sumac, chili powder, oregano, garlic, and oil.
  • Rinse the chickens thoroughly, inside and out, under cold water, then dry them with paper towels. Line a large roasting pan with baking paper and place the chickens in it. Rub the chickens all over with sumac mix, stuff lemon wedges into their cavities, and tie the legs together with kitchen string. Finally, season generously with salt and pepper.
  • Roast the chickens for 1 hour and 45 minutes, basting with pan juices halfway through, until they are golden and fully cooked.
  • For the Spinach and Garlic Yoghurt: In a small frying pan over medium heat, sauté garlic in oil for 30 seconds until fragrant. Add spinach and cook for 2-3 minutes until wilted. Allow to cool, then squeeze out excess moisture. Combine with yogurt, parsley, salt, and pepper in a bowl.
  • Lay out the chicken pieces on a serving board. Serve with yogurt and dips in separate bowls, along with bread and lemon wedges. Garnish with parsley.

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