Roast chicken with yoghurt tahini dressing, lemon and mint
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Serves
4
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2 tbsp
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olive oil
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1
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chicken (about 1.5kg), butterflied
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1 tsp each
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ground cumin and ground coriander
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1
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lemon, halved, plus extra wedges to serve
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40 gm
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roasted almonds, coarsely chopped
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¼ cup
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(loosely packed) each flat-leaf parsley and mint, coarsely chopped
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To serve:
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snow peas and green beans, trimmed, blanched
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| Yoghurt tahini dressing |
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120 gm
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thick Greek-style yoghurt
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40 gm
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hulled tahini
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Juice
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of ½ lemon
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1 tbsp
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extra-virgin olive oil
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½
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garlic clove, finely grated
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Pinch
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of finely ground cumin
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1
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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.
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2
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Meanwhile, for yoghurt tahini dressing, combine ingredients in a small bowl, season to taste and set aside.
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3
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Drizzle blanched snow peas and green beans with oil, season to taste and serve with chicken, dressing and lemon wedges.
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This recipe is from the September 2012 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Vanessa Levis
STYLING Alice Storey and Emma Knowles