Fast Recipes

Spiced chicken with grape cacik

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.
Will Horner

Elevate roasted chicken with a spice rub and yoghurt sauce. Serve with a rocket salad or steamed kipfler potatoes.


Grape cacik


1.Preheat oven to 220°C. Combine garlic, spices, mint and half the oil in a bowl. Coat chicken with spice mixture and season generously. Place chicken, skin-side up, on top of cinnamon in a roasting pan, then roast until golden and juices run clear when thickest part of flesh is pierced with a knife (25 minutes).
2.Meanwhile, for grape cacik, combine grapes, dill, lemon juice and zest and yoghurt in a serving bowl and top with dill sprigs.
3.Transfer chicken to a board (reserve pan juices and garlic) and thickly slice. Drizzle over reserved pan juices and scatter with reserved garlic. Serve with cacik.

We recommend using free-range chicken, such as Slow Hills chicken.


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