Indian Spiced Roast Chicken w/ Herbed Slaw & Yoghurt Flatbread

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SERVES SIX TO EIGHT
PREP TIME: 30 MINS
COOK TIME: 1 HOUR 15 MINS (OVEN ROASTING)

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Ingredients

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FOR THE CHICKEN

2KG WHOLE CHICKEN

FOR THE CHICKEN MARINADE

1/2 CUP VEGETABLE OIL

3 TBSP GARAM MASALA

2 TSP PAPRIKA

2 TSP PAPRIKA

1 TSP GROUND CORIANDER

1 TSP CHILLI POWDER

1 TSP BROWN SUGAR

3 TBSP FRESH LEMON JUICE

ZEST OF 2 LEMONS

4 GARLIC CLOVES, MINCED

SALT & PEPPER, TO TASTE

1 LARGE KNOB GINGER, GRATED

1 BROWN ONION, QUARTERED

4 GARLIC CLOVES, CHOPPED FOR IN THE ROASTING PAN

FOR THE FLATBREAD

600G FULL FAT GREEK YOGHURT

600G SELF-RAISING FLOUR

PINCH OF SALT

1 TBSP OLIVE OIL, FOR PAN FRYING

FOR THE HERBED SLAW

3/4 HEAD GREEN CABBAGE, THINLY SLICED

1 ZUCCHINI, RIBBONED

1 CUCUMBER, RIBBONED

2 STALKS SPRING ONION, SLICED

1 RED ONION, SLICED

2 TBSP CORIANDER, FINELY CHOPPED

2 TBSP MINT, FINELY CHOPPED

2 TBSP GREEK YOGHURT

JUICE OF 1 LEMON

1 TBSP OLIVE OIL

2 TSP CUMIN

SALT & PEPPER TO TASTE

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Utensils

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GARLIC MINCER

PEELER

MEDIUM FRY PAN

SHARP KNIVES

DEEP BAKING DISHES

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Method

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1. PREHEAT OVEN TO 200 DEGREES CELSIUS

2. COMBINE ALL THE SPICES, OIL AND LEMON JUICE. MIX WELL

3. PAT THE CHICKEN DRY WITH TEA TOWEL OR PAPER TOWEL AND PLACE IN THE ROASTING DISH. LOOSEN THE SKIN OVER THE CHICKEN BREAST WITH A TEASPOON, THEN BRUSH THE MARINADE OVER THE CHICKEN, UNDER THE SKIN AND INTO THE CAVITY

4. ADD THE ONIONS, CUT GARLIC AND 1/2 WATER TO THE ROASTING DISH

5. PLACE INTO THE OVEN AND ROAST FOR 20 MINS AT 200 DEGREES. AT THIS POINT, TURN DOWN THE HEAT TO 180 AND ALLOW TO ROAST FOR ANOTHER 40-50 MINS

6. MIX THE FLAT BREAD INGREDIENTS, MINUS THE OLIVE OIL, TOGETHER IN A MIXING BOWL AND SET ASIDE FOR 15-20 MINUTES

7. IN A SEPARATE MIXING BOWL, PLACE ALL OF THE SLAW INGREDIENTS, WITH THE GENEROUS DOLLOP OF GREEK YOGHURT. MIX TOGETHER UNTIL A CREAMY SLAW FORMS

8. REMOVE CHICKEN FROM OVEN, COVER WITH FOIL AND ALLOW TO REST FOR 10 MINUTES BEFORE CARVING

9. POUR A GENEROUS SPLASH OF OLIVE OIL ONTO A PREP BOARD & DIVIDE YOUR FLATBREAD DOUGH INTO 8 BALLS. PLACE A MEDIUM SIZED FRY PAN OVER HIGH HEAT & ADD 1 TBSP OR SO OF OLIVE OIL. THE OIL NEEDS TO BE HOT BEFORE ADDING THE DOUGH (TEST BY RAISING YOUR HAND ABOVE THE PAN). ROLL EACH BALL INTO 15CM BY 15CM DISKS WITH A ROLLING PIN

10. DEPENDING ON THE SIZE OF YOUR FRY PAN, ADD INDIVIDUAL DISKS OR TWO FLATBREADS PER PAN & FRY FOR A MINUTE OR SO UNTIL EACH SIDE IS CHARRED. PLACE ON A SERVING PLATE WITH A PIECE OF PAPER TOWEL UNDERNEATH & A TEA TOWEL OVER THE TOP TO KEEP WARM

11. REPEAT WITH REMAINING PIECES

12. ONCE FINISHED PLACE FLATBREAD ON A SERVING PLATE. TOP WITH HERBED SLAW, THEN THE CHICKEN & FRESH LEMON WEDGES TO SERVE – ENJOY !

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