Chicken

Spiced roast chicken, potatoes and saffron yoghurt

Name: Spiced roast chicken, potatoes and saffron yoghurt recipe
Yield: 4
Ingredients: 1.6kg whole chicken; 500g baby potatoes, halved; 40.00 ml vegetable oil; 140g yoghurt; 6 garlic cloves; 40g ginger; 2 tsp ground cumin; 1 tsp garam masala; 1 tsp turmeric; 1-2 small green chillies, seeds removed if you like; 20.00 ml lemon juice; 75g mayonnaise; 225g Greek-style yoghurt; 1 garlic clove, finely grated; Large handful of chopped fresh coriander, plus extra leaves to serve; 100g cherry tomatoes, chopped; Good pinch of saffron, infused in 1 tbs hot water

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P60 SPICED ROAST CHICKEN, POTATOES AND SAFFRON YOGHURT

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by Anjum Anand

Writer

Sep 20, 2022

"Roasting a whole chicken is the tastiest way to cook it. The joy of cooking chicken this way is the ease but also the succulence and flavour. Adding the potatoes is optional, you can always use the juices to pour over the chicken. Either way, serve it with the saffron yoghurt for an easy sauce."

1.6kg whole chicken
500g baby potatoes, halved

Spiced marinade

2 tbs vegetable oil
1/2 cup (140g) Greek-style yoghurt
6 garlic cloves
8cm piece (40g) ginger, peeled
2 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1-2 small green chillies, seeds removed if you like
1 tbs lemon juice

Garlicky saffron yoghurt

1/4 cup (75g) mayonnaise
225g Greek-style yoghurt
1 garlic clove, finely grated
Large handful of chopped fresh coriander, plus extra leaves to serve
100g cherry tomatoes, chopped
Good pinch of saffron, infused in 1 tbs hot water

Method

1.

For the marinade, place all ingredients in a small food processor with 1 tsp salt flakes and whiz until smooth.
2.

Place chicken in a large bowl. Pour marinade all over and chill for at least 1 hour, or longer if time permits.
3.

Place a large saucepan of water over medium-high heat and bring to the boil. Add halved potatoes and a pinch of salt flakes to the pan and cook for 10 minutes or until just tender, then drain and set aside.
4.

Meanwhile, preheat oven to 180°C and line a baking dish with baking paper.
5.

Place chicken in prepared dish and roast for 30 minutes or until starting to brown. Remove from oven, arrange potatoes around the chicken and cook for a further 30-40 minutes, until chicken is cooked through and the potatoes are golden brown. Rest for 10 minutes.
6.

Meanwhile, for the saffron yoghurt, combine mayonnaise, yoghurt, garlic, coriander, tomato, saffron and its soaking water. Season and top with extra coriander leaves.
7.

Carve chicken and serve with roast potatoes and saffron yoghurt alongside.