Saturday, February 21, 2015

Roast yogurt-marinated chicken

Although it's the Chinese New Year this week, but there's simply no reason not to cook anything for our weekly IHCC. This week's theme is Curds and Whey! And when this phrase 'Curds and Whey' surfaced, it definitely struck home with the Little Miss Muffett nursery rhyme. This rhyme I'm sure you all would know about too :)

In any case, I've bookmarked this recipe for sometime and wanted to try it because it's another easy peasy recipe from Diana Henry. For anyone who is always busy, it just takes abit of your time to marinate the chicken and then keep it overnight or at least 4 hours. And then take it out to bake. Viola!! Dinner is ready. I always welcome such recipes. You don't have to stand at the kitchen labouriously for hours only to cook it and then have it all 'cleaned' up within minutes. Though that obviously meant the food is good. All I'm saying is, your dinner can be as good even it's not cooked all day :)

This recipe is from The Telegraph, 23 October 2014 which is for 4 pax. See my modifications in blue.


1.6kg (3lb 8oz) 1 packet of chicken midjoints which is about 900g to 1kg
250ml (9fl oz) 200g plain natural yogurt 
juice of ½ lemon
3 2.5 tbsp olive oil
4 garlic cloves, crushed 2 heaped tbsps minced garlic
1 tsp ground cayenne 1 tsp to 1 tbsp chilli powder (Cayenne isn't spicy enough for us ;P)


1 small garlic clove, crushed 
1 red chilli, halved, deseeded and finely chopped
¼ tsp ground cumin
1 tbsp white balsamic vinegar
½ tbsp runny honey
1 tsp pomegranate molasses
1 tbsp lemon juice
4 tbsp extra-virgin olive oil

  1. To spatchcock the chicken: Set the bird on your worktop, breast-side down, legs towards you.
  2. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail to the head. Remove the backbone and keep it for stock (freeze until you’ve gathered three or four).
  3. Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird. So you decided to use chicken parts like me, you can just eliminate all of the steps above and use the chicken parts as it is.
  4. Mix together the yogurt, lemon, olive oil, garlic and cayenne to make a marinade. Lay the chicken flat in a dish and make small incisions in the flesh on the underside. Pour the marinade over the chicken, lifting the skin so some can run in there too. Cover with clingfilm and chill for four hours or overnight. Turn the chicken a few times while it’s marinating.
  5. Preheat the oven to 200°C/400°F/gas mark 6. Whisk the dressing ingredients and season to taste. Set aside.
  6. Lift the chicken out of its marinade, gently shaking off the excess. Put into a roasting-tin, breast-side up, season and roast for 45 minutes.
  7. Slice the red onion very finely (a mandolin is ideal). Toss the salad leaves and coriander with the onion and dressing. Scatter with pomegranate seeds and pistachios and serve with the chicken – either whole or cut into pieces.
I was really looking for an easy peasy chicken recipe so I deliberately omitted using the dressing or the pomegranate salad Diana made.

Frankly, these midjoints can also serve as a snack instead of dinner. You definitely won't stop at one and don't say I didn't warn you, it's very addictive for sure!

I'm submitting this recipe to I Heart Cooking Clubs.

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