Recipes
Moroccan-style spatchcock chicken with dill yogurt
A succulent dish with a delicate blend of spices
A succulent dish with a delicate blend of spices
(21 votes)
Cook: 1 Hour 20 Mins
Serves: 8
Price: £2.10 per serving
Nutritional Information
Each 220g serving contains
Energy
2409kj
262kcal
2409kj
262kcal
13%
Fat
9.5g
9.5g
Med
14%
14%
Saturates
2.0g
2.0g
Med
10%
10%
Sugars
6.6g
6.6g
Med
7%
7%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1095kj/262kcal
Typical energy values per 100g:
1095kj/262kcal
Ingredients
1.7kg-1.9kg Extra Special Whole Free Range Corn Fed Chicken
8 shallots, halved
4 bay leaves
2 small lemons, halved
3tbsp olive oil
2 cloves garlic, crushed
1½tbsp Asda Ras El Hanout
2tbsp honey
300ml Asda Fat Free Greek Style Yogurt
1tbsp dill, chopped
1tbsp tahini
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
To spatchcock the chicken, lay it breast-side down on a chopping board. Using strong kitchen scissors, cut along the backbone, about 2-3cm away from it on each side, then discard. Turn the bird over and press as flat as possible with your hands.
3
Put the shallots, bay leaves and 3 lemon halves in the middle of a large roasting tray. Top with the chicken breast-side up. Mix 2tbsp of the olive oil, half the garlic and 1tbsp ras el hanout to make a paste. Rub over the chicken.
4
Roast the chicken for 45 mins. Remove from the oven, drizzle over the honey and sprinkle on the rest of the ras el hanout. Return to the oven for 10 mins, until the skin is golden and crisp and the juices run clear.
5
To make the dill yogurt, mix the yogurt with the remaining garlic, 1tbsp olive oil and the juice from the remaining lemon half. Mix in the dill and tahini - add a splash of water if the mixture is too thick.
6
Transfer the chicken to a serving platter and spoon over any pan juices. Garnish with the roasted shallots, lemons and bay leaves. Serve with the dill yogurt on the side, plus Lebanese-Style French Beans and Chilli-Lemon-Mint roasted Butternut Squash.